Corn and Shrimp Chowder
This chicken builds carrot, canned chicken broth and dill seeds into an easy meal you can have ready in about 65 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Peel and devein the shrimp, then pat them dry and refrigerate until needed.
- Heat the olive oil in a large pot over medium heat, add the chopped onion and carrot, and cook for 6 to 7 minutes until softened, then stir in the minced garlic and dill seeds and cook for 1 minute more.
- Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook out the raw taste without letting it brown.
- Gradually pour in the chicken broth while whisking to avoid lumps, then bring to a simmer and cook for 8 to 10 minutes until slightly thickened.
- Add the corn kernels and simmer for another 5 minutes until tender and heated through.
- Stir in the shrimp and cook gently for 3 to 4 minutes, just until they turn pink and opaque and are cooked to an internal temperature of 63 C (145 F).
- Lower the heat, stir in the heavy cream, and warm through without boiling, then season to taste with salt and freshly ground black pepper before serving.
You'll use: Large pot Β· Saucepan Β· Whisk
Ingredient substitutions
- Heavy Cream
- evaporated milk Β· Β½ cup milk + ΒΌ cup melted butter Β· full-fat coconut milk
Tips & common questions
How long does Corn and Shrimp Chowder take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of heavy cream?
Try evaporated milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Corn and Shrimp Chowder is an original recipe developed in-house by Consomee. Photo: Shrimp and corn chowder.jpg by Leszek Leszczynski, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.