Chowder may not be the first thing you want to have on a summer day, but when fresh corn is perfectly sweet and delicious in the summer I can’t help but use it in a creamy soup like this shrimp and corn chowder. I was inspired by a food blogger who I love to follow, Bev Weidner of Bev Cooks. Bev is an outstanding cook and photographer, mom to an adorable set of boy/girl twins, and all-around funny personality. She lives in Kansas City, but spent an entire month in Connecticut with her family this summer. Naturally she blogged all about the amazing food that she ate, which included a LOT of chowder.
I decided that I needed some chowder in my life pronto! I work everything that I test for the blog into my meal plan for my family, but shellfish recipes have to be tested when Kevin is gone for work because he’s sadly allergic to it. I love shellfish, and one positive to him being gone one weekend a month is that I can get all my cravings out!
I was surprised at how much the boys loved eating this for dinner! They aren’t terribly picky eaters, but shrimp has a unique texture and I was so pleased to see them eat a few bites. Easton insists on feeding himself everything and insists that he use a fork or spoon to do so, meaning that meals with a 19 month old can be very messy. He decided the appropriate way to eat this chowder was one kernel of corn at a time. But he ate all of his dinner so I can’t complain!
When you have a break from the heat wherever you live, I highly recommend that you make this chowder! You can certainly make it in the cooler months with frozen or canned corn, but the fresh corn is what takes this to the next level. Who says you can’t have soup in the summer?
- 3 tbsp. butter
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 2 cup half and half
- 2 large yukon gold potatoes, peeled and chopped
- 4 ears of corn, kernels removed (or 3-4 cups frozen or canned corn)
- 1 tsp. salt + more to taste
- ½ tsp. ground thyme
- ¼ tsp. ground nutmeg
- ¼ tsp. freshly ground black pepper + more to taste
- 1 lb. cooked, peeled, and deveined shrimp
- Melt butter in a large pot. Add onion and garlic and cook until tender.
- Whisk in flour. Add broth, milk, and half and half and whisk until smooth.
- Add potatoes, corn, salt, thyme, nutmeg, and pepper. Simmer until potatoes are tender, about 15-20 minutes.
- Add shrimp and cook simmer for an additional 10 minutes until heated through.
- Serve with crusty bread. Enjoy!
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