Shrimp Corn Chowder

I love a good chowder and I love shrimp... I combined my love for both and created this wonderful recipe that I hope you will LOVE too. If you are allergic to shrimp, check out my recipe for corn chowder HERE. My husband is allergic to shellfish, so I don't get to cook a lot with shrimp so I was super excited to make this dish. Here are a few notes before we begin:

CORN

Fresh, sweet corn is in stock at our local grocery store here in Florida. I love to buy fresh, especially when it's in season, because it's super cheap. You can use canned or frozen corn, too.

SHRIMP

Fresh shrimp is best, however, it's not always easy to get (here in Florida, we don't have that problem). You can use frozen or canned.. just remember that the fresher the shrimp, the better it will turn out. My experience is that canned shrimp is a little bready, and frozen shrimp (what I use) takes time to thaw out. Make sure you devein and shell the shrimp prior to cooking.

On to the recipe...

INGREDIENTS

4 Tbsp Butter

2 Stalks of Celery, diced

4 Green Onions, sliced (save some green for garnishing)

4 Cloves of Garlic, minced

1 tsp Salt

1/4 tsp Pepper

1/4 Cup AP Flour

2 Cups Whole Milk

1 Cup of Heavy Whipping Cream

1 - 15oz. Can of Cream Corn

2 Cobs of Fresh Corn, or 1 & 1/2 Cup of Frozen or Canned Corn

1 lb Shrimp, peeled, deveined, uncooked

2 tsp Old Bay Seasoning, or Creole Seasoning

INSTRUCTIONS

1. Prep all your ingredients and have everything pre-measured before you begin.

2. Add the Butter to a soup pot or Dutch Oven and melt. Once melted, add in the Celery and Green Onions. Cook for 3 minutes until the celery pieces become tender.

3. Add in the Garlic, Salt, and Pepper and stir for 30 seconds.

4. Turn off the heat (or remove pot from heat). Sprinkle in the Flour while continuing to stir, mixing the vegetables with the flour.

5. Once everything is combined, add in the Milk and Heavy Whipping Cream, stirring well to combine. Put back on Med-Hi heat and bring to a boil. The chowder will thicken. Once boiling, reduce heat and simmer.

6. Add in the Cream Corn, and Corn Kernels. Stir to combine and continue to simmer for 20-30 minutes. Cook until the corn is soft. This will vary depending on what type of corn you use.

7. While the chowder continues to cook, toss the Shrimp with the Old Bay Seasoning.

8. Once the Corn is tender, add in the Shrimp and cook 5-6 minutes until the shrimp is cooked through. Shrimp cook quick, shrink in size, and turn pink once they are cooked.

9. Garnish with Green Onions and serve with warm bread.

Enjoy!