Shrimp Corn Chowder

5 from 1 vote

Shrimp Corn Chowder is an easy seafood soup recipe with potatoes, carrots, corn, and shrimp with a creamy savory base.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 324kcal

Author: Sara Syphus Smith

Ingredients

2 Tablespoons salted butter
1 cup chopped onion
2 cups fresh or frozen corn
2 cups chopped potatoes
2 cups chopped carrots
1 Tablespoon minced garlic
1 teaspoon salt
1 teaspoon chicken bouillon
½ teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon ground pepper
2 cups chicken broth
1 lb small shrimp, cooked, tail-off, de-veined
3 cups whole milk
¼ cup all purpose flour
Optional: chopped bacon and green onions to serve.

Instructions

In a large pot over medium heat melt butter, then add the onion, corn, potatoes, and carrots together with butter in a large pot, stirring occasionally, about 5-7 minutes until mostly tender.
Add minced garlic, salt, chicken bouillon, thyme, paprika, and ground pepper and stir together.
Add chicken broth and shrimp (rinse first) to the chowder, cover, and simmer over low/medium heat for 20-25 minutes, stirrin occasionally.
In a small bowl whisk together milk and flour. Slowly pour into simmering chowder and stir. Simmer 2-3 minutes until thickened.
Serve with chopped bacon and green onions.

Notes

Slow Cooker Instructions: Add all ingredients minus the butter to a slow cooker, mix well, and cook on low for 6 hours or high for 3-4 hours.

To store, cool, and transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This may change the texture due to the dairy.

Nutrition