Creamy Shrimp and Corn Chowder
Indulge in the velvety smoothness and vibrant flavors of this Creamy Shrimp and Corn Chowder. With tender shrimp and sweet corn enveloped in a rich broth, every spoonful delivers comfort and satisfaction. Ideal for chilly evenings or when you're craving something hearty, this chowder is not only quick to prepare, but it's also packed with nutritious vegetables. Share it with family and friends for a delightful meal that warms the soul.
6
Servings
N/A
Calories
13
Ingredients
Ingredients
Frozen corn in butter sauce
10 ounces (Thawed slightly)
Olive oil
1 tablespoon (For sautéing)
Onion
1 medium (Chopped (approximately 1/2 cup))
Bell pepper
1 medium (Chopped (approximately 1 cup))
Celery
1 stalk (Chopped (approximately 1/3 cup))
Garlic cloves
2 (Finely chopped)
Reduced-sodium chicken broth
1 cup (For the base of the chowder)
Potato
1 large (Peeled and cut into 1/2-inch cubes)
Dried thyme leaves
1/4 teaspoon (For seasoning)
Ground red pepper (cayenne)
1/8 teaspoon (For a spicy kick)
All-purpose flour
2 tablespoons (For thickening)
Nonfat milk (skim)
2 cups (For creaminess)
Shrimp
12 ounces (Cooked, peeled, and deveined with tails removed)
Instructions
1
Allow the frozen corn to stand at room temperature for about 10-15 minutes to thaw slightly.
2
In a large 4-quart saucepan, heat the olive oil over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Cook, stirring frequently, until the vegetables are tender and fragrant, about 5-7 minutes.
3
Pour in the reduced-sodium chicken broth, add the cubed potato, dried thyme leaves, and ground red pepper. Raise the heat to bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 10 minutes, or until the potatoes are just tender.
4
Remove the thawed corn from its packaging and stir it into the chowder. Increase the heat to bring the mixture to a boil, while stirring frequently to break up any frozen corn that remains.
5
In a separate bowl, use a wire whisk to blend the flour into the skim milk until smooth. Gradually stir this mixture into the chowder, allowing it to thicken. Continue heating until boiling, then reduce the heat and simmer uncovered for about 5 minutes, or until the vegetables are tender and the chowder has thickened.
6
Finally, add the cooked and peeled shrimp, stirring gently. Cook for an additional 1 to 2 minutes, or until the shrimp are heated through.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Creamy Shrimp and Corn Chowder.
How many servings does this recipe make?
This recipe makes 6 servings.
How long should I thaw the frozen corn?
You should allow the frozen corn to stand at room temperature for about 10-15 minutes to thaw slightly.
What size saucepan is recommended?
A large 4-quart saucepan is recommended for this recipe.
What oil is used for sautéing the vegetables?
One tablespoon of olive oil is used for sautéing.
Which vegetables are cooked first?
The onion, bell pepper, celery, and garlic are sautéed together first.
How long do I sauté the initial vegetables?
Sauté them for about 5-7 minutes until they are tender and fragrant.
What kind of broth is used in the base?
The recipe calls for one cup of reduced-sodium chicken broth.
How should the potato be prepared?
The potato should be peeled and cut into 1/2-inch cubes.
What seasonings are added with the broth?
Dried thyme leaves and ground red pepper (cayenne) are added with the broth.
How long should the potatoes simmer?
The potatoes should simmer for about 10 minutes or until just tender.
When do I add the corn?
The corn is stirred into the chowder after the potatoes have simmered and become tender.
What should I do if the corn is still frozen?
Stir frequently to break up any frozen corn that remains as you bring the mixture to a boil.
How is the chowder thickened?
It is thickened by blending flour into skim milk and gradually stirring it into the chowder.
What type of milk is used for the creaminess?
The recipe uses 2 cups of nonfat (skim) milk.
How do I ensure the flour mixture is smooth?
Use a wire whisk to blend the flour into the milk until no lumps remain.
How long does the chowder simmer after adding the milk mixture?
It should simmer uncovered for about 5 minutes or until thickened.
When should the shrimp be added?
Add the shrimp at the very end after the chowder has thickened.
What state should the shrimp be in when added?
The shrimp should be already cooked, peeled, and deveined with the tails removed.
How long do the shrimp need to cook in the chowder?
Cook for an additional 1 to 2 minutes just until the shrimp are heated through.
Is this chowder spicy?
It has a mild kick from 1/8 teaspoon of ground red pepper (cayenne).
What kind of frozen corn is used?
The recipe specifies frozen corn in butter sauce.
Can I use fresh garlic?
Yes, the recipe calls for 2 finely chopped garlic cloves.
What tags are associated with this recipe?
Tags include chowder, corn chowder, shrimp recipe, soup, and comfort food.
Is this recipe considered healthy?
Yes, it is tagged as a healthy recipe and uses skim milk and reduced-sodium broth.
How much shrimp is required?
The recipe requires 12 ounces of shrimp.
What is the description of the dish?
It is a velvety and vibrant chowder with tender shrimp and sweet corn in a rich broth.
Should the pot be covered while simmering the potatoes?
Yes, cover the pot while the potatoes simmer for 10 minutes.
What color bell pepper is used?
The recipe calls for one medium bell pepper, though the specific color is up to your preference.
Is the chowder simmered covered or uncovered after adding milk?
It should be simmered uncovered for 5 minutes after adding the milk and flour mixture.