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Shrimp Corn Chowder Soup

Shrimp Corn Chowder Soup is the ultimate comfort food, offering a rich and creamy texture combined with the natural sweetness of corn and the delicate flavor of shrimp. Perfect for cozy evenings or as a hearty lunch, this chowder packs a flavorful punch with every spoonful. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is quick, easy, and sure to impress. Let’s dive into the details of how to make this delicious soup!


Ingredients

For the Soup Base:

  • 2 tablespoons olive oil: A healthy fat that adds flavor and helps cook the shrimp and vegetables.
  • 1 pound shrimp, peeled and deveined: These tender, succulent shrimp are the star of the soup.
  • 1 teaspoon salt: Enhances the natural flavors of the ingredients.
  • ½ teaspoon pepper: Adds a bit of warmth to balance the soup’s richness.

For the Vegetables and Broth:

  • 2 tablespoons butter: Adds richness and depth to the soup base.
  • ½ large onion, chopped: A savory foundation that adds depth to the soup’s flavor.
  • 2 large carrots, sliced: Brings sweetness and color to the chowder.
  • 2 stalks celery, diced: Adds crunch and freshness, complementing the other vegetables.
  • 2 tablespoons all-purpose flour: Helps thicken the soup and gives it that creamy, chowder-like texture.
  • 2 cloves garlic, minced: A fragrant addition that enhances the overall flavor profile.
  • 1 teaspoon fresh rosemary, minced: Adds an earthy, aromatic note that pairs beautifully with the shrimp and vegetables.

For the Liquid Base:

  • 4 cups chicken stock: A savory liquid that serves as the base of the chowder.
  • 3 cups corn kernels: Sweet, juicy corn that contributes a pop of color and natural sweetness to the soup.
  • ½ cup heavy cream: Provides richness and creaminess, making the chowder feel indulgent yet comforting.
  • 1 bay leaf (optional): Adds an extra layer of flavor that enhances the overall taste of the soup.

Instructions

Step 1: Cook the Shrimp

  1. Heat the Olive Oil: Add the olive oil to a Dutch oven or large soup pot. Heat it over medium-high heat.
  2. Cook the Shrimp: Once the oil is hot, add the shrimp in a single layer and sprinkle them with salt and pepper.
  3. Cook Until Pink: Sauté the shrimp for about 2 minutes per side until they are just barely pink and opaque.
  4. Set Aside: Remove the shrimp from the pot and set them aside in a bowl.

Step 2: Sauté the Vegetables

  1. Add Butter: In the same pot, add the butter and let it melt over medium heat.
  2. Sauté the Vegetables: Add the chopped onion, sliced carrots, and diced celery to the pot. Sauté for 6-7 minutes until the vegetables are tender and slightly caramelized.
  3. Add Garlic and Rosemary: Stir in the minced garlic and rosemary, cooking for about a minute until fragrant.

Step 3: Make the Soup Base

  1. Stir in the Flour: Sprinkle the flour over the sautéed vegetables and stir well, making sure the vegetables are evenly coated. This will help thicken the soup and give it a creamy consistency.
  2. Cook the Flour: Cook for about a minute to eliminate the raw taste of the flour.
  3. Add Broth: Pour in 1 cup of chicken stock and use a wooden spoon to scrape any bits off the bottom of the pot. This adds extra flavor and prevents burning.
  4. Add Remaining Liquid: Add the remaining 3 cups of chicken stock along with the corn kernels and bay leaf. Bring the mixture to a boil over medium-high heat.

Step 4: Simmer and Add Cream

  1. Reduce Heat: Once the soup is boiling, reduce the heat to low and stir in the heavy cream. This will give the soup its creamy texture and add richness.
  2. Stir Well: Stir the soup to combine the cream with the broth, vegetables, and corn.
  3. Add the Shrimp Back In: Return the cooked shrimp to the pot and cook for an additional 2-3 minutes, just until the shrimp are warmed through.
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Step 5: Serve

  1. Remove Bay Leaf: If you used a bay leaf, remove it before serving.
  2. Serve Hot: Ladle the chowder into bowls and serve immediately, with crusty bread on the side for dipping, if desired.

Why You’ll Love This Soup

Delicious and Flavorful

Shrimp Corn Chowder Soup combines the sweetness of corn with the delicate, tender shrimp, creating a deliciously balanced flavor profile. The rosemary adds a fresh, fragrant layer that elevates the dish, while the heavy cream makes the soup indulgent without being too rich.

Quick and Easy

This chowder is surprisingly easy to make, with only a few simple steps. The most time-consuming part is prepping the vegetables, but the soup itself cooks in just 30 minutes! It’s a perfect dish for busy evenings when you want something comforting and satisfying without spending hours in the kitchen.

Comforting and Hearty

The combination of shrimp, corn, and a creamy broth creates a soup that is both filling and satisfying. Whether you’re serving it as a main course or as part of a meal, it’s sure to be a crowd-pleaser. Plus, the recipe can be easily doubled to serve a larger group or to have leftovers for the next day.


Tips for the Best Shrimp Corn Chowder

  1. Shrimp Prep: For the best texture, make sure to not overcook the shrimp. They should be just pink and opaque when added back into the soup. Overcooking shrimp can make them tough and rubbery.
  2. Customize the Vegetables: Feel free to add other vegetables like bell peppers or potatoes to the soup to suit your taste or to make the chowder even heartier.
  3. Adjust the Seasoning: Taste the soup as it simmers and adjust the salt and pepper to your preference. You can also add a dash of cayenne or paprika for extra heat if desired.
  4. Make it Spicy: If you like a little more spice, consider adding more hot pepper or a pinch of red pepper flakes to kick things up a notch.

Frequently Asked Questions

Can I make this soup in advance?

Yes, Shrimp Corn Chowder can be made a day ahead and stored in the refrigerator for up to 3 days. When reheating, be sure to do so over low heat to avoid overcooking the shrimp.

Can I freeze the soup?

Shrimp doesn’t freeze well, so it’s not recommended to freeze this soup with the shrimp included. However, you can freeze the base of the chowder (without the shrimp) and then add fresh shrimp when you’re ready to serve it.

How can I thicken the soup further?

If you prefer a thicker chowder, you can add a bit more flour or cornstarch. Alternatively, use an immersion blender to purée some of the soup base and corn kernels for a smoother, thicker texture.


Conclusion

Shrimp Corn Chowder Soup is a perfect comfort food that combines a creamy base, sweet corn, and tender shrimp. This recipe is not only easy to make but also incredibly flavorful, making it a go-to for any occasion. Whether you’re looking for a quick weeknight dinner or a comforting bowl on a chilly evening, this soup is sure to warm your heart and satisfy your cravings. Enjoy it with family and friends, and don’t forget the crusty bread for dipping!