Ingredients
Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
Thickening Agent
- 2 tablespoons all-purpose flour
Liquids & Broth
- 3 cups chicken or seafood stock
- 1 cup heavy cream or half-and-half
Main Ingredients
- 2 medium potatoes, peeled and diced
- 2 cups sweet corn kernels (fresh or frozen)
- 1 pound shrimp, peeled, deveined, and chopped
Seasonings
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
Garnish
- Fresh parsley or chives
Instructions
- Heat fats and veggies: In a large pot over medium heat, melt the butter together with olive oil. Add diced onion and chopped celery, cooking for about 5 minutes until they soften and become fragrant.
- Add garlic: Stir in minced garlic and cook for 30 seconds more until the aroma develops.
- Create roux: Sprinkle in the all-purpose flour and cook for 1 minute, stirring constantly to avoid lumps, helping to thicken your chowder base.
- Incorporate stock: Slowly whisk in the chicken or seafood stock gradually until the mixture is smooth and well combined.
- Add vegetables and spices: Stir in diced potatoes, sweet corn kernels, Old Bay seasoning, smoked paprika, salt, and black pepper. Bring mixture to a gentle boil.
- Simmer: Reduce the heat and let the chowder simmer for 15 minutes, or until the potatoes become tender and flavors meld.
- Add cream and shrimp: Pour in the heavy cream or half-and-half, then add the chopped shrimp. Cook gently for 3 to 5 minutes until the shrimp turn pink and are fully cooked through.
- Finish and garnish: Stir in lemon juice, taste and adjust seasoning as needed. Serve the chowder hot, garnished with fresh parsley or chives.
Notes
- Be careful not to overcook the shrimp since they cook very quickly and can get rubbery.
- For a thicker chowder, mash some of the diced potatoes in the pot with a spoon or potato masher.
- For an added smoky flavor, you can include cooked bacon bits to the chowder.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Coastal
- Diet: Gluten Free
