Shrimp and Corn Chowder

Name: Shrimp and Corn Chowder
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb shrimp; 3 tbsp butter; 1 onion; 2 stalks celery; 2 potatoes; 3 cups frozen corn; 3 cups chicken stock; 1 cup half and half; 2 tbsp all-purpose flour; 1 tsp smoked paprika

Plump shrimp and sweet corn in a creamy, lightly smoky chowder that feels like a coastal vacation in a bowl.

35 min · Comfortable · 390 cal · 27g protein · $3.20/serving · American

Comfort Food

35minutes

4servings

390calories

27gprotein

$3.20per serving

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Ingredients (serves 4)

1 lb shrimp
3 tbsp butter
1 onion
2 stalks celery
2 potatoes
3 cups frozen corn
3 cups chicken stock
1 cup half and half
2 tbsp all-purpose flour
1 tsp smoked paprika

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Instructions

1
Peel the shrimp and season with salt and the smoked paprika. Melt 1 tbsp butter in a large pot over medium-high and sear the shrimp 1 minute per side until just pink. Remove and set aside.
2
Melt the remaining butter and cook the diced onion and celery until soft, about 5 minutes.
3
Stir in the flour and cook 1 minute, then slowly whisk in the stock.
4
Add the potatoes, peeled and diced small, and simmer until tender, about 12 minutes.
5
Add the corn and half and half and simmer gently 5 minutes.
6
Return the shrimp, warm through for 2 minutes, and season with salt and pepper. Serve with oyster crackers.