Rich Seafood Corn Chowder (Print Version)
A chowder packed with shrimp, creamy corn, and rich flavors. Made easily in 40 minutes with the right blend of spices and ingredients.
# Ingredients:
→ Base
01 -
½ cup finely diced celery
02 -
4 minced garlic cloves
03 -
4 green onions, sliced (greens and whites separate)
04 -
4 tablespoons unsalted butter
→ Creamy Base
05 -
1 cup heavy cream
06 -
2 cups whole milk
07 -
¼ cup plain flour
→ Corn and Shrimp
08 -
1½ cups corn kernels (fresh or from frozen)
09 -
1 pound raw shrimp, peeled and deveined
10 -
1 (15-ounce) can creamy-style corn
→ Seasonings
11 -
2 teaspoons Old Bay, or more for extra flavor
12 -
½ teaspoon salt (adjust if needed)
13 -
¼ teaspoon black pepper (extra, if desired)
# Steps:
01 -
In a big pot, heat butter over medium-high. Toss in celery and the white onion slices, and stir until tender—takes about 3 minutes.
02 -
Stir in the garlic, black pepper, and salt. Mix for a minute until the smell is nice and strong.
03 -
Coat veggies with the flour by sprinkling it in. Take the pot off the heat, pour in the milk and cream, then put it back on. Stir well, bring to a boil, and then let it simmer while stirring nonstop.
04 -
Mix in both the creamy corn and the kernels. Let it simmer for around 5 minutes until it thickens nicely.
05 -
Toss in the shrimp along with Old Bay seasoning. Cook for about 3 minutes, or until the shrimp are done. Adjust the flavors if needed. Top with the green onion slices and serve warm.
# Helpful Notes:
01 -
Take the pot off the heat before adding cream or milk so it doesn't curdle.
02 -
Use extra Old Bay or even hot sauce if you like it spicy.
03 -
To change texture, add milk to thin it or flour to thicken.