Shrimp and Corn Chowder
Servings: 10 yield(s)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
  • 3 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 medium onion (Diced small.)
  • 1 small leek (White part only. Sliced thin.)
  • 1 medium carrot (Shredded.)
  • 1-2 tbsp all-purpose flour (The amount of flour depends on how thick you like the soup to be.)
  • 6 cup vegetable broth (Water could be used instead with 2tbsp of Better than Bouillon Seasoned Vegetable Base or vegetable cubs.)
  • 3 cup frozen sweet corn ( Full bag of corn 16oz/454g.)
  • 2 medium potatoes (Any kind. Diced medium.)
  • 1 lb shrimp (Cleaned and devined. Cut into small chunks.)
  • 1 red pepper (Diced small.)
  • 1/2-3/4 cup heavy cream (More cream adds more richness to the soup.)
  • 1 tsp sweet paprika
  • 1/4 tsp garlic granules
  • 1/2 tsp thyme
Instructions
  1. In a large soup pan add butter, vegetable oil and let dissolve on a medium flame. Add onions and sauté until truculent but note browned, add leek and carrot. Sauté for an additional 3-5 min or until soft. Add flour and stir well until no lumps are visible. Let cook for one minute. Slowly add vegetable broth, constantly stirring and making sure the liquid thickens evenly. Bring to a boil.
  2. Add potatoes and red pepper. Cover and cook for 5 min. Add shrimp and continue cooking. Add heavy cream, paprika, thyme and garlic; bring to a boil. Turn off the heat. The soup is now ready. Let it cool before adjusting seasonings. It might need a pinch of salt or/and a tsp. of sugar.
Recipe Notes

This soup will keep in the fridge for a couple of days. It can be frozen without heavy cream. Just stop cooking before adding cream, cool and freeze. This is a very tasty and satisfying soup. Here are the spices I use (paid links): Paprika Garlic powder Thyme