{
  "id": "CAT01-R39",
  "slug": "cat01-r39-shrimp-and-sweet-corn-chowder",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r39-shrimp-and-sweet-corn-chowder.html",
  "title": "Shrimp and Sweet Corn Chowder",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 35,
  "total_time_minutes": 50,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "shrimp",
  "vegetarian": false,
  "allergens": [
    "shellfish",
    "milk",
    "wheat"
  ],
  "ingredients": [
    "3 tablespoons butter",
    "1 onion, chopped",
    "2 celery ribs, chopped",
    "2 garlic cloves, minced",
    "1/4 cup all-purpose flour",
    "3 cups chicken or seafood broth",
    "1 pound potatoes, peeled and cut into 1/2-inch cubes",
    "3 cups corn kernels, fresh or frozen",
    "2 cups whole milk",
    "1 pound raw shrimp, peeled, deveined, and cut in half",
    "1/2 teaspoon dried thyme",
    "1 teaspoon salt",
    "1/2 teaspoon black pepper",
    "2 green onions, sliced"
  ],
  "directions": [
    "Rinse and scrub the vegetables under running water, then chop. Keep the shrimp and milk refrigerated until needed.",
    "Melt the butter in a large pot over medium heat. Add the onion and celery and cook 5 minutes until soft. Add the garlic and cook 1 minute.",
    "Sprinkle in the flour and stir 1 to 2 minutes until it coats the vegetables and smells toasty.",
    "Slowly whisk in the broth until smooth. Add the potatoes, thyme, salt, and black pepper. Bring to a boil, then simmer 15 minutes until the potatoes are tender.",
    "Stir in the corn and milk. Heat over medium-low 5 minutes until steaming, stirring often; do not let it boil hard or the milk may curdle.",
    "Add the shrimp and simmer gently 3 to 4 minutes until opaque and firm. Shrimp should reach 145°F.",
    "Ladle into bowls and top with green onions.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F), dividing them into shallow containers so they cool quickly."
  ],
  "food_safety": "Cook shrimp until opaque and firm (145°F). Keep the milk and raw shrimp refrigerated until they go in the pot, and do not leave the finished chowder out more than 2 hours. Rinse and scrub vegetables under running water.",
  "skill_taught": "Thickening a milk-based soup with a flour roux and keeping it from curdling.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}