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Shrimp Corn Chowder Soup

A creamy, comforting shrimp corn chowder loaded with tender shrimp, sweet corn, and a savory blend of vegetables, perfect for cozy weeknights.
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Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound shrimp peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons butter
  • ½ large onion chopped
  • 2 large carrots sliced
  • 2 stalks celery diced
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic minced
  • 1 teaspoon fresh rosemary minced
  • 4 cups chicken stock
  • 3 cups corn kernels
  • ½ cup heavy cream
  • 1 bay leaf optional

Instructions
 

  • Add olive oil to a Dutch oven over medium-high heat. Cook shrimp in a single layer, seasoned with salt and pepper, 2 minutes per side until just pink. Remove and set aside.
  • Add butter, then sauté onion, carrots, and celery for 6–7 minutes until tender.
  • Stir in flour, garlic, and rosemary until coated; cook about 1 minute to remove raw flour taste.
  • Pour 1 cup chicken stock, scraping the bottom, then add remaining stock, corn, and bay leaf. Bring to a boil.
  • Reduce heat to low, stir in heavy cream, return shrimp, and cook 2–3 minutes until warmed. Remove bay leaf before serving.