Shrimp and Corn Chowder

You can use any size shrimp you like here, but this is best with slightly smaller shrimp (31/40 or 26/30) for ease of eating. Serve this with crusty garlic bread and hot sauce.

Serves: 6Hands-on: 20 minutesTotal: 30 minutesDifficulty: Medium

Serves: 6


  • 2 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 1 medium bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1 can (11 oz.) vacuum-packed sweet corn
  • 1 clove garlic, peeled and minced
  • ¼ tsp. thyme
  • 1 cup chicken broth
  • 1 Russet potato, peeled and cut into ½" pieces
  • 2 Tbsp. all-purpose flour
  • 2 cups whole milk
  • 1 lb. shrimp, peeled and deveined


  • Heat butter in a 6- or 8-quart Dutch oven or soup pot over medium heat. Add the onion, bell pepper, and celery. Sauté, stirring constantly, until the vegetables are tender, about 5 minutes. Add the corn, garlic, and thyme and cook until the garlic is fragrant, about 30 seconds. Add the chicken broth and potato and cook until the potato is tender, about 10 minutes.
  • Add the flour and stir until the flour is completely moistened, about 2 minutes, then slowly stir in the milk. Bring the mixture to a boil and cook for 3 minutes, or until the soup has thickened, then reduce the heat to medium-low and add the shrimp. Cook until the shrimp are bright pink, about 2 minutes. Serve hot.