Shrimp And Corn Chowder Recipe

Name: Shrimp And Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 C unsalted butter; 1/4 C flour; 2-4 corn cobs; Shells and heads from cleaned shrimp; 4 C water; *For Soup; 2 C mirepoix (diced onion, celery, carrot); 1 bayleaf; 2 C corn kernels, cut from cob; 1 T unsalted butter; 1/8 t celery seed; 1/8 t white pepper; 1 T Rex shrimp boil; 1/4 t dried thyme; 1 t dried basil; 1 t minced garlic; 3 C shrimp/corn stock; 2 C diced red potatoes (1/2-inch cubes); 1/2 C milk; 3/4 C cream; 1 pound shrimp, peeled

Servings: persons

1/4 C unsalted butter
1/4 C flour
2-4 corn cobs
Shells and heads from cleaned shrimp
4 C water
*For Soup
2 C mirepoix (diced onion, celery, carrot)
1 bayleaf
2 C corn kernels, cut from cob
1 T unsalted butter
1/8 t celery seed
1/8 t white pepper
1 T Rex shrimp boil
1/4 t dried thyme
1 t dried basil
1 t minced garlic
3 C shrimp/corn stock
2 C diced red potatoes (1/2-inch cubes)
1/2 C milk
3/4 C cream
1 pound shrimp, peeled

1
1. Make a roux: in a saucepan, melt butter over medium heat, reduce heat to low and add flour. Whisk until roux turns golden brown. Remove from heat and set aside.
2
2. Remove kernels from 2 to 4 ears of corn. Peel shrimp. Add cobs and shrimp peels to 4 cups of water. Bring to a boil, reduce heat and simmer for 15 minutes. Strain solids and set aside.
3
3. While stock is simmering, melt 1 T butter over medium-high heat. Add mirepoix, corn kernels, and bay leaf and saute for 10 minutes or until corn becomes very soft.
4
4. Add salt, white pepper, shrimp boil, thyme, basil, and garlic and saute until garlic becomes fragrant, about 1 to 2 minutes.
5
5. Add 3 C shrimp stock and bring to a boil. Add diced potatoes. Reduce heat to medium, stirring occasionally for 2 to 3 minutes.
6
6. Add the roux, simmer for 3 to 4 minutes, stirring occasionally. Add milk and cream and return mixture to a boil. Reduce heat and simmer for 5 minutes.
7
7. Add shrimp and raise heat for 2 to 3 minutes until shrimp are done.
8
Serve immediately.

1119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 C unsalted butter, 1/4 C flour, 2-4 corn cobs, Shells and heads from cleaned shrimp, and more.

Yes, Shrimp And Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Corn Chowder

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