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Shrimp Corn Chowder Soup

This creamy shrimp corn chowder soup is a comforting, flavor-packed dish made with tender shrimp, sweet corn, fresh rosemary, and a touch of cream. It's the perfect meal to warm you up on chilly days or to serve at your next cozy family gathering.
Calories:
Author: Sandra Myers

Ingredients

  • 2 tablespoons olive oil
  • 1 pound shrimp peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons butter
  • ½ large onion chopped
  • 2 large carrots sliced
  • 2 stalks celery diced
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic minced
  • 1 teaspoon fresh rosemary minced
  • 4 cups chicken stock
  • 3 cups corn kernels fresh or frozen
  • ½ cup heavy cream
  • 1 bay leaf optional

Instructions

  • Sauté shrimp in olive oil over medium-high heat with salt and pepper for 2 minutes per side, then set aside.
  • In the same pot, melt butter and cook onion, carrots, and celery for 6–7 minutes until soft.
  • Stir in flour, garlic, and rosemary; cook for 1 minute.
  • Add 1 cup of chicken stock and scrape the bottom of the pot, then pour in remaining stock, corn, and bay leaf.
  • Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Stir in cream, return shrimp to the pot, and simmer 2–3 more minutes. Remove bay leaf and serve hot.