Ingredients
Seafood
- 1 pound shrimp, peeled and deveined (about 15-20)
Vegetables & Aromatics
- ½ onion, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 3 cups fresh corn kernels
- ½ teaspoon minced fresh rosemary
- 1 bay leaf
Liquids & Dairy
- 4 cups low sodium chicken broth
- ½ cup heavy cream
Fats & Oils
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
Dry Ingredients & Seasonings
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
Instructions
- Sear the Shrimp: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until fragrant. Place the shrimp in a single layer, season with 1 teaspoon kosher salt and ½ teaspoon ground black pepper, and cook for 2-3 minutes per side until they just turn pink. Remove the shrimp to a large bowl and set aside.
- Sauté the Vegetables: In the same pot, add 2 tablespoons unsalted butter and melt it over medium heat. Add the chopped onion, carrots, and celery, cooking them for 5-7 minutes until tender and fragrant.
- Add Flour, Garlic, and Rosemary: Stir in 2 tablespoons all-purpose flour, 2 cloves minced garlic, and ½ teaspoon fresh minced rosemary, coating the vegetables evenly. Cook this mixture for 1 minute to remove the raw flour taste.
- Deglaze and Add Broth: Pour in 1 cup of the chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Then add the remaining 3 cups chicken broth, 3 cups fresh corn kernels, and 1 bay leaf. Bring the mixture to a boil.
- Simmer with Cream: Once boiling, reduce heat to low and stir in ½ cup heavy cream. Season with additional salt and pepper to taste, balancing the flavors.
- Add Shrimp and Finish: Chop the cooked shrimp into bite-sized pieces or leave whole, according to preference. Add them back into the chowder and cook for an additional 2-3 minutes until heated through. Remove the bay leaf before serving.
Notes
- Using fresh corn kernels really enhances the flavor, but frozen corn can be substituted if fresh is unavailable.
- Ensure shrimp is not overcooked initially as it will continue to cook when reheated in the chowder.
- For dairy-free variation, substitute heavy cream with coconut milk.
- This chowder can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
