Corn Chowder with Shrimp – Yes, Shrimp

by Terri on October 17, 2012

I’ve given up on Fall in Texas. It was above 85 here again today. It’s as if summer didn’t give us enough of a blast and is trying to hold on for as long as it can. I’m ready to kick it to the curb. BRING ON FALL!

Probably the reason I long for Fall’s entry is my love of soups. I’m not completely opposed to eating soups when it’s hot outside, but cool temperatures lend themselves to a pot of hot goodness bubbling away on the stovetop.

Last week I was short on time for dinner and wishing it was cooler, but found the perfect blend of summer and a desired Fall in a pot of corn chowder. I had frozen corn that I stripped from cobs at the height of the season (but any frozen corn will work in corn chowder) and we, of course, always have shrimp on hand, so figured between the those two I could get a tasty and healthy meal on the table in less than 20 minutes. Ready, set….GO!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yes, it was that sort of a night, but with a very small effort I was able to get a really delish meal on the table in no time at all.

 

Corn Chowder with Shrimp - Yes, Shrimp
 
Author: 
Nutritional Information
  • Serves: 4
  • Serving size: 2 cups
  • Calories: 318.4
  • Fat: 5.4g
  • Saturated fat: 2.8g
  • Unsaturated fat: 3.1g
  • Carbohydrates: 44.6g
  • Sugar: 11.8g
  • Sodium: 702mg
  • Fiber: 4.5g
  • Protein: 27.8g
  • Cholesterol: 178mg
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
This soup is a quick and comforting meal that give you the warmth you crave when Fall hits with the lingering flavors of summer.
Ingredients
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • Cooking Spray
  • 16 oz shrimp, peeled and deveined
  • 1 tablespoon Old Bay or other Chesapeake Bay Seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 (10-ounce) packages frozen corn kernels, thawed
  • 14 ounces fat-free, less-sodium chicken broth
  • 2 cups skim milk
Now What?
  1. In a soup pot, melt the butter over medium-high heat. Add the chopped onion and saute for 2-3 minutes or until tender. Add the flour and stir with a whisk, continuously for 2 minutes.
  2. In a second pan coated with cooking spray, over medium-high heat, cook the shrimp, sprinkling with Old Bay and turning until opaque and pink - about 4 minutes.
  3. To the soup pot, add salt, pepper, 1 package worth of corn and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
  4. While the soup mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add the corn/milk mixture to the soup pot and simmer 2 minutes or until thoroughly heated.
  5. Just before serving, add the shrimp to the soup.

 

{ 3 comments… read them below or add one }

Jeanette October 17, 2012 at 8:28 pm

I’m from Maryland, so we love Old Bay Seasoning with crabs. I know my kid would love this shrimp corn chowder!

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Laura October 17, 2012 at 11:33 pm

I LOVE the idea of shrimp in corn soups. Sounds great to me!

Reply

Ms.C October 31, 2012 at 12:42 pm

Tried the imitation crab in my version and it’s only so-so since the “krab” gets mushy. Shrimp or even real crab (if you want the soup to be $5 a serving) would be better.

What I’m thinking I’m going to try next time is to use a piece or two of bacon as the “fat” instead of oil. Render down and get that smokey flavor in the soup base. Have a hankering for split pea soup next. Wonder if the same basic process (just more blending) would work to keep it light?

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