Ingredients
Shrimp
- 2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined (about 15-20)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Vegetables and Flavorings
- 2 tablespoons unsalted butter (¼ stick)
- ½ onion, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- ½ teaspoon minced fresh rosemary
- 1 bay leaf
Liquids
- 4 cups low sodium chicken broth
- 3 cups fresh corn kernels
- ½ cup heavy cream
Instructions
- Cook the Shrimp: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. When the oil is fragrant, add the shrimp in a single layer and season with 1 teaspoon kosher salt and ½ teaspoon ground black pepper. Cook the shrimp for 2-3 minutes per side, or until just barely pink. Remove the shrimp to a large bowl and set aside.
- Sauté Vegetables: In the same Dutch oven (do not clean), add 2 tablespoons unsalted butter and allow it to melt. Add ½ chopped onion, 2 chopped carrots, and 2 chopped celery ribs. Cook for 5-7 minutes or until the vegetables are tender.
- Add Flour, Garlic, and Rosemary: Stir in 2 tablespoons all-purpose flour, 2 cloves minced garlic, and ½ teaspoon minced fresh rosemary. Cook for an additional minute, allowing the flour to coat the vegetables.
- Deglaze and Add Broth: Pour in 1 cup of the low sodium chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze. Then add the remaining 3 cups of chicken broth, 3 cups fresh corn kernels, and 1 bay leaf. Bring the soup to a boil.
- Add Cream and Season: Once boiling, reduce heat to low and stir in ½ cup heavy cream. Season the soup with salt and pepper to taste.
- Finish Soup with Shrimp: Chop the cooked shrimp into bite-sized pieces or leave whole, as preferred. Return the shrimp to the pot and cook for an additional 2-3 minutes until warmed through. Remove the bay leaf before serving.
Notes
- For a thicker chowder, allow the soup to simmer a few minutes longer after adding the flour.
- Fresh corn kernels work best, but frozen corn can be substituted if needed.
- Adjust seasoning at the end to suit your taste, especially salt and pepper.
- Serve with crusty bread or oyster crackers for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
