Shrimp Corn Potato Chowder
This flavorful, rich, and creamy Shrimp Corn Potato Chowder is comforting, satisfying, and delicious. It is a perfect soup any time of the day.
Equipment
1 dutch oven or large saucepan
Ingredients
- 1 pound shrimp peeled and debiened
- 4 tablespoons butter or olive oil
- 3 cloves garlic minced
- 1 small yellow onion chopped in dice
- 1 cup corn
- 1 cup celery chopped
- 1 cup carrots chopped in dice
- 4 medium potatoes chopped in dice
- 5 cups chicken broth
- 2 pieces dried bay leaves
- ½ cup heavy whipping cream
- ½ teaspoon pink salt refined
- ¼ teaspoon black pepper
- ¼ cup green onion chopped
Instructions
- In a dutch oven over medium, saute onion and garlic in melted butter.
- Add carrots, corn and celery and cook for 3 minutes stirring often.
- Add potatoes, bay leaves, and chicken broth. Let the potato cook until soft.
- Take the bay leaves out. Scoop about 3 cups of the soup and blend it until it puree. Add it back to the pot.
- Add the shrimp and let it cook until it turned color orange about 3 minutes. Pour in the heavy cream and season with salt and pepper. Adjust the seasoning accordingly. Garnish with green onions for serving. Serve and enjoy!
Notes
Nutrition
Calories: 228kcal
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