Seafood Corn Chowder (Print)
A hearty dish blending soft shrimp, sweet corn, and creamy goodness. It’s quick to make with just the right amount of spices.
# Ingredients:
→ Base
01 -
4 green onions, sliced (use white and green parts separately)
02 -
4 cloves of garlic, finely chopped
03 -
½ cup celery, diced
04 -
4 tablespoons of butter
→ Creamy Base
05 -
1 cup heavy cream
06 -
2 cups full-fat milk
07 -
¼ cup plain flour
→ Corn and Shrimp
08 -
1 pound of raw shrimp, peeled and cleaned
09 -
1½ cups corn, fresh or defrosted
10 -
1 can (15 ounces) of creamy-style corn
→ Seasonings
11 -
2 teaspoons Old Bay seasoning (add more if you like)
12 -
¼ teaspoon pepper, adjust if needed
13 -
½ teaspoon salt, or to taste
# Steps:
01 -
In a big pot, melt the butter on medium-high. Toss in the celery and the white slices of the onions, cooking them for roughly 3 minutes until they soften.
02 -
Mix in the garlic, a pinch of salt, and some pepper. Stir for about 60 seconds until you can smell the garlic.
03 -
Sprinkle the flour over the veggies, stirring to coat them. Take the pot off the heat, pour in the milk and cream, then return to the heat. Keep stirring as you bring it to a boil, then lower the heat to simmer.
04 -
Add the creamy corn and the kernels. Let everything simmer for about 5 more minutes until it thickens up.
05 -
Toss in the shrimp and sprinkle Old Bay seasoning on top. Stir and cook for 3 minutes, or until the shrimp turns pink. Taste and adjust the seasoning as needed. Top with the green part of the onions and enjoy while it's warm.
# Notes:
01 -
Turn the heat off before adding milk or cream to keep it from curdling.
02 -
Add some extra Old Bay or hot sauce to make it spicier.
03 -
You can make it thinner by pouring in more milk, or thicker with extra flour.