Shrimp and Corn Chowder

2016-10-08
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    394 calorie
  • Fat

    8 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    193 milligrams
  • Sodium

    658 milligrams
  • Carbohydrate

    49 grams
  • Fiber

    8 grams
  • Protein

    32 grams

Ingredients

  • 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
  • Kosher salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 1 quart low-fat milk
  • 1 pound medium shrimp, peeled and deveined
  • Paprika, for sprinkling

Method

Step 1

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

Step 2

Transfer 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. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

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