SHRIMP & CORN CHOWDER RECIPE - (4.3/5)

Shrimp & Corn Chowder Recipe - (4.3/5) image

Provided by á-18433

Number Of Ingredients 13

3/4 pound shrimp, peeled and deveined
4 tablespoons butter, divided
1/2 yellow onion, diced
1/2 cup celery
2 cloves garlic, minced
2 1/2 tablespoons flour
1 tablespoon paprika
1 bay leaf
3 cups chicken stock
3/4 pound Yukon gold potatoes, mini diced (not peeled)
2 cups frozen corn
1 teaspoon Old Bay Seasoning
1 cup heavy cream or half and half

Steps:

In a large heavy kettle, heat 1 tablespoon of butter over a medium heat and cook the shrimp for 4 to 7 minutes or until they become opaque on the outside. Remove the shrimp to a plate, set aside. Heat the remaining butter and cook the onion and celery for 3 to 4 minutes. Add the garlic and flour and continue to cook for additional 2 minutes. Then add the paprika, bay leaf, chicken stock, and diced potatoes. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer uncovered for 15 minutes. Add the corn and continue to cook for additional 15 minutes. While the soup is simmering, reserve 8 shrimp and chop the remaining into bite-size pieces. Add the heavy cream, old bay seasoning, and all the shrimp. Adjust seasoning to your preference.