Fall is a time for hot soups and chowders, and this one is sure to please. This shrimp and corn chowder recipe makes an excellent choice for lunch or dinner. It’s warm and substantial, yet light and refreshing. My husband serves it with crusty homemade rolls while my son enjoys it by itself. Yum!
The creamy roux base is the perfect backdrop to the sweetness of shrimp and corn. The chowder is finished with a touch of seafood boil, which adds just enough heat to make it interesting without overwhelming the delicate flavors of the seafood. If you like your soup spicy, add a dash more seafood boil in the end.
- 3 Tbsp unsalted butter
- 1 c creole seasoning mix
- ¼ c all-purpose flour
- 8 oz bottle of clam juice or seafood stock
- ½ cup diced potato
- 1 cup whole corn kernels
- 1 tsp chopped fresh thyme
- ½ tsp salt
- ½ tsp ground black pepper
- 2 tsp creole seasoning
- 16 oz small or medium shrimp, peeled and deveined
- 1 c heavy cream
- 1 tsp seafood boil
- 2 Tbsp chopped fresh parsley
- ¼ c bacon, crumbled, optional
Melt the butter in a large saucepan over medium heat, and saute creole seasoning mix until softened.
Stir in the flour and cook this roux for 3 minutes, stirring frequently.
Gradually add the clam juice, whisking until you have a smooth liquid.
Add the potatoes, corn, thyme, salt, pepper, and creole seasoning.
Cover and bring to a boil. Then reduce the heat and simmer for 1 minute or until the vegetables are tender, stirring occasionally.
Stir in the shrimp and heavy cream and heat the soup gently but thoroughly. Do not let it boil, or the soup may curdle. Sprinkle with the chopped parsley, bacon, and serve immediately.
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Serving Size:1.5 cup
Amount Per Serving: Calories: 499Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 125mgSodium: 14279mgCarbohydrates: 33gFiber: 5gSugar: 6gProtein: 17g