Seafood Corn Chowder (Print Version)
# Ingredients:
→ Base
01 -
½ cup chopped celery
02 -
4 garlic cloves, finely minced
03 -
4 tablespoons of butter
04 -
4 green onions, chopped, keep whites and greens separate
→ Creamy Base
05 -
1 cup of heavy cream
06 -
2 cups full-fat milk
07 -
¼ cup plain flour
→ Corn and Shrimp
08 -
1½ cups of corn kernels, use fresh or frozen
09 -
1 (15-ounce) can cream corn
10 -
1 pound raw shrimp, peeled and deveined
→ Seasonings
11 -
2 teaspoons Old Bay spice mix (taste and add more if needed)
12 -
¼ teaspoon black pepper, adjust to taste
13 -
½ teaspoon salt, or more if desired
# Instructions:
01 -
In a big pot, melt the butter on medium heat. Toss in the celery and onion whites, cooking for about 3 minutes until softened.
02 -
Add garlic, black pepper, and salt into the pot. Let it cook for a minute to become fragrant.
03 -
Sprinkle flour over the veggies and stir to coat evenly. Take the pot off the heat, pour in the milk and cream, then bring it back on the burner. Keep stirring, bring to a boil, and then lower to a simmer.
04 -
Add the canned cream corn and the kernels to the pot. Let it simmer gently for 5 minutes, giving it time to thicken.
05 -
Drop in the shrimp and season with Old Bay. Let it cook for around 3 minutes, or until the shrimp turn pink. Adjust flavors to your liking, sprinkle onion greens on top, and serve warm.
# Notes:
01 -
When adding milk and cream, keep the pot off the heat to avoid curdling.
02 -
Spicy lovers can add more Old Bay or a splash of hot sauce.
03 -
If needed, tweak the texture with extra milk or flour.