Shrimp and corn chowder

JanaBy Jana    

December 11, 2014

Shrimp and corn chowder 0 5 0

This soup makes filling main course and is absolutely yummy!

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

  • Yields: 4 Servings


1Melt the butter in a large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn.


3Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes.


5Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.


7Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat.


9Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt.


11Sprinkle with paprika.



2 teaspoons unsalted butter

3 stalks celery, thinly sliced

2 bunches scallions, chopped

3 cups frozen diced potatoes

3 cups frozen corn

3 sprigs thyme

2 bay leaves

salt and freshly ground pepper

2 tbs all-purpose flour

250ml milk

500g medium shrimp, peeled and deveined

paprika for sprinkling


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