Easiest Ever Jumbo Shrimp Corn Chowder
Packed with sweet corn, potatoes, and chunks of jumbo shrimp, this Shrimp Corn Chowder is summer in a bowl! As a bonus, this simple recipe is so easy to make, even on a weeknight. Serve it with a crusty loaf of french bread and dinner is done!
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Why You’ll Love Easy Shrimp Corn Chowder
- I don’t know another way to say this other than this recipe is SO GOOD!
- It tastes amazing when fresh sweet corn is in season but is equally yummy if you choose to use frozen sweet corn.
- While you can use any size shrimp in this recipe, cutting jumbo shrimp into large chunks is absolutely decadent!
- This recipe is perfect for a dinner on the deck with a loaf of crusty french bread or a light lunch with friends.
What You’ll Need to Make Shrimp Corn Chowder
- 1/4 cup butter
- 1 TBSP Flour
- 1/2 red onion, chopped
- 2 stalks celery, chopped
- 2 1/2 cups of water
- 2 cups small red potatoes, diced and unpeeled
- 2 cups sweet corn kernels (fresh or frozen)
- 14-ounce can of creamed corn
- 2 tsp salt
- 1/4 tsp pepper
- 3 cups milk (use skim for a lighter soup, whole milk if you want something creamier, or anything in between)
- 1 pound cooked jumbo shrimp, chopped
How to Make Easy Shrimp Corn Chowder
Step One
First, melt the butter in a large saucepan over medium heat. Once the butter is melted, whisk in the flour until it’s nice and smooth.
Next, add the onions and celery to the pan and sauté until it’s soft, about 5 minutes.
Next, add the water, potatoes, corn kernels, creamed corn, salt, and pepper. Stir everything together until well mixed.
Now, cover the pan and let it simmer until the potatoes are beginning to get tender, about 25 minutes.
Step Two
Turn the heat to medium-low and add the milk to the saucepan. Let the soup simmer for 10 minutes.
Finally, add the shrimp and let the soup simmer for another 5 minutes, until the shrimp is heated.
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Easiest Ever Jumbo Shrimp Corned Chowder
Ingredients
- 1/4 cup butter
- 1 TBSP Flour
- 1/2 red onion chopped
- 2 stalks celery chopped
- 2 1/2 cups of water
- 2 cups small red potatoes diced and unpeeled
- 2 cups sweet corn kernels fresh or frozen
- 14- ounce can of creamed corn
- 2 tsp salt
- 1/4 tsp pepper
- 3 cups milk use skim for a lighter soup, whole milk if you want something creamier, or anything in between
- 1 pound cooked jumbo shrimp chopped
Instructions
Step One
- First, melt the butter in a large saucepan over medium heat. Once the butter is melted, whisk in the flour until it's nice and smooth.
- Next, add the onions and celery to the pan and sauté until it's soft about 5 minutes.
- Next, add the water, potatoes, corn kernels, creamed corn, salt, and pepper. Stir everything together until well mixed.
- Now, cover the pan and let it simmer until the potatoes are beginning to get tender, about 25 minutes.
Step Two
- Turn the heat to medium-low and add the milk to the saucepan. Let the soup simmer for 10 minutes.
- Finally, add the shrimp and let the soup simmer for another 5 minutes, until the shrimp is heated.
