Shrimp and Corn Chowder
If you're looking for a delicious dinner for your friends and family, then look no further. This Shrimp Corn Chowder just maybe a new favorite recipe in your household. A filling chowder with veggies and seafood, this is an incredible dinner for a cold night.
Servings: 6 servings
Calories: 164kcal
Ingredients
- 1 tbsp unsalted butter
- 1 medium onion diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 3 ½ cups chicken stock
- 2 cups frozen or fresh corn kernels
- 1 tbsp mixed dried herbs
- 1 tsp red pepper flakes optional
- 1 tsp freshly ground black pepper
- ½ tsp salt plus more to taste
- 1 pound medium fresh or frozen thawed shrimp, peeled and deveined (tails left intact, optional)
- 3 oz cream cheese cubed
- ½ cup heavy cream
- Optional garnish: chopped chives more red pepper flakes, etc.
Instructions
- In a skillet, over medium heat, melt the butter. Add the onions and cook until translucent
- Add the garlic and cook until garlic is fragrant about 30 seconds
- Add the flour and mix well to coat the onions and garlic.
- Add ½ cup of chicken stock, mixing well to remove any lumps.
- Transfer onion mixture to the slow cooker insert.
- Add the rest of the chicken stock, corn, herbs, red pepper flakes if using, black pepper, and salt. Mix well
- Cook on “high” for 3 hours
- Add the shrimp, cream cheese, and heavy cream
- Cook on “high” for a further 30mins-1 hour until shrimp is pink through
- Adjust seasoning as needed
- Serve warm garnished with chopped chives, more red pepper flakes, etc.
Nutrition
Calories: 164kcal | Carbohydrates: 12g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 207mg | Potassium: 209mg | Fiber: 1g | Sugar: 4g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg