Creamy Shrimp & Corn Chowder
Creamy Shrimp and Corn Chowder: tender, juicy shrimp, savory bacon, and a medley of fresh potatoes, carrots, onions, and sweet corn, all enveloped in a rich, Cajun-spiced creamy base.
Ingredients
- 3 tablespoon butter
- 1 yellow onion diced (about 1.5 cups)
- 1 tablespoon garlic minced (3-4 cloves)
- 1.5 teaspoon kosher salt
- 1 teaspoon sweet paprika
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 3 tablespoon flour
- 7 cups chicken or seafood broth
- ½ cup white wine
- 1 lb baby dutch potatoes rinsed and quartered
- 3-4 carrots sliced (about 1 cup)
- 1 bay leaf
- 6-8 strips bacon
- 1 lb shrimp peeled and deveined
- 15 oz can corn drained
- 1 cup heavy cream
- Biscuits for serving
Instructions
- Saute Onions & Garlic- in a large pot over medium low heat, melt butter. Add diced onion and saute 3-4 minutes. Add garlic, sweet paprika, kosher salt, ground pepper, onion powder, dried basil, and dried oregano. Stir and cook for another minute until fragrant.
- Add Thickener & Broth- turn heat to low and sprinkle onion mixture with 4 tablespoon flour. Stir to fully combine. Slowly whisk in 1 cup broth followed by white wine. Whisk until combined and there are no lumps of flour. Whisk in remaining broth.
- Add Vegetables and Simmer- turn heat to medium high and bring broth to a simmer. Add quartered potatoes, sliced carrots, and bay leaf to pot. Allow to simmer uncovered for 12 minutes.
- Cook Bacon- while vegetables are simmering, cook bacon in a frying pan. Set bacon on a paper towel lined plate to drain.
- Add Shrimp & Corn- add shrimp and corn to pot. Cover and simmer for another 6-8 minutes until shrimp is pink and cooked through (with an Internal temperature of 120F).
- Finish & Serve- turn heat down to low. Add chopped bacon and heavy cream to pot. Stir to combine and simmer for another minute or two. Plate and serve with buttery biscuits.
Notes
- Gluten-Free: Swap the all-purpose flour with a gluten-free alternative, such as cornstarch or gluten-free flour. Use about half the amount of cornstarch (1 tablespoon) as a thickener, mixing it with cold water before adding to the chowder.
- Dairy-Free: Replace the butter with a dairy-free butter or olive oil, and use coconut cream or a thick oat-based cream instead of heavy cream. Keep in mind that coconut cream may add a subtle coconut flavor, while oat cream is more neutral.
- Don’t Overcook the Shrimp: Add the shrimp toward the end of cooking to ensure they remain tender and juicy. Cook them just until they turn pink, as they can become rubbery if overcooked.
- Storage Tips: Store any leftover chowder in an airtight container in the fridge. When reheating, add a splash of broth or water to restore the creamy consistency.
- Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 383kcalCarbohydrates: 17.9gProtein: 22.1gFat: 23.1gSaturated Fat: 13gCholesterol: 176.2mgFiber: 2.4gSugar: 6.5g
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