Corn and Shrimp Chowder
Corn and shrimp chowder is a satisfying soup loaded with protein and flavor. It's a fast enough chowder to make for lunch or a weeknight meal.
Ingredients
- 1/2 cup chopped onion
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 1/2 cups diced potatoes, red-skinned, peeled or unpeeled, diced
- 3/4 cups corn kernels
- 1 cups clam juice
- 1 cup whole milk
- 1/2 teaspoon dried thyme
- 1 1/2 pounds shrimp, medium or large, peeled and deveined
- 2/3 cup heavy cream, or half-and-half
- Chopped chives or parsley, for garnish
Instructions
- Melt the butter in a large saucepan over medium heat. Add the onion and sauté until they are translucent. Add the garlic and cook for 1 minute longer.
- Add the salt, pepper, and flour; stir to blend. Cook, stirring, for 2 minutes.
- Add the diced potatoes, corn kernels, clam juice, milk, and thyme. Bring to a simmer and then lower the heat to the lowest setting. Simmer for about 20 minutes, or until the potatoes are fork tender.
- Remove about 1 cup of the chowder mixture and purée with an immersion blender or electric blender. Return the blended mixture to the pan and add the shrimp. Cook just until the shrimp is pink and cooked through, about 5 to 8 minutes.
- Add the cream. Heat until hot. Taste and add extra salt, if needed.
- Garnish the chowder with chives or parsley.
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