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Shrimp and Sweet Corn Chowder

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 35 min Total 50 min Method: STOVETOP Main: shrimp

Sweet corn and potatoes make a creamy, thick chowder, and shrimp go in at the end so they stay tender. It is a filling one-pot meal. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

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.

Allergens: shellfish, milk, wheat

Equipment

  • large pot or Dutch oven
  • wooden spoon
  • knife
  • cutting board
  • ladle

Ingredients (for 4 servings)

  • 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

  1. 1. Rinse and scrub the vegetables under running water, then chop. Keep the shrimp and milk refrigerated until needed.

  2. 2. 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.

  3. 3. Sprinkle in the flour and stir 1 to 2 minutes until it coats the vegetables and smells toasty.

  4. 4. 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.

  5. 5. 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.

  6. 6. Add the shrimp and simmer gently 3 to 4 minutes until opaque and firm. Shrimp should reach 145°F.

  7. 7. Ladle into bowls and top with green onions.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F), dividing them into shallow containers so they cool quickly.

Skill taught

Thickening a milk-based soup with a flour roux and keeping it from curdling.

Affordable substitution

Use frozen raw shrimp thawed in the refrigerator overnight and frozen corn kernels.

Optional variation

Add 1/2 teaspoon of smoked paprika or a dash of hot sauce with the thyme.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat gently to 165°F until steaming hot, stirring often.

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