Rich Seafood Corn Chowder (Print-Friendly Version)
This chowder blends shrimp and corn into a creamy, hearty dish with a touch of spice. It’s quick, warming, and perfect for any evening.
# Ingredients:
→ Base
01 -
½ cup chopped celery
02 -
4 cloves minced garlic
03 -
4 tablespoons butter
04 -
4 green onions, sliced (keep whites and greens separate)
→ Creamy Base
05 -
1 cup heavy cream
06 -
2 cups whole milk
07 -
¼ cup plain flour
→ Corn and Shrimp
08 -
1 pound uncooked shrimp, cleaned and peeled
09 -
1½ cups corn kernels (fresh or frozen)
10 -
1 can (15 ounces) creamed corn
→ Seasonings
11 -
2 teaspoons Old Bay or to taste
12 -
¼ teaspoon ground black pepper, more as needed
13 -
½ teaspoon salt, plus extra if you like
# Steps:
01 -
In a large pot over medium-high heat, melt the butter. Cook the celery and the white bits of the green onions for 3 minutes, or until they soften.
02 -
Toss in the garlic, pepper, and salt. Stir it around and let it cook for 1 minute, until you smell the garlic.
03 -
Sprinkle the flour over the veggies and mix well. Turn off the heat and slowly pour in the milk and heavy cream while stirring. Put the pot back on the heat, boil it while whisking, then lower to a simmer.
04 -
Add both the creamed corn and corn kernels. Let it simmer for around 5 minutes until it thickens.
05 -
Drop in the shrimp along with some Old Bay. Cook just until the shrimp turns pink, about 3 minutes. Adjust seasoning to your liking. Top with the green onion greens and serve warm.
# Notes:
01 -
Turn off the heat when adding milk and cream to stop curdling.
02 -
More Old Bay or hot sauce can give it a kick.
03 -
If it's too thick, add more milk. Too thin? Add extra flour.