This light and flavorful chowder is perfect for late spring dinners.
Be sure and get the right size shrimp for your recipe.
The smaller the numbers, the bigger they’ll be.
Credit:Antonis Achilleos; Prop Stylist: Lydia Pursell; Food Stylist: Chelsea Zimmer
Medium-size shrimp are best for soups, for example, because they are easier to eat with a spoon.
Learn how to make shrimp and corn chowder for a fast and flavorful dinner.
No one would guess how simple it was to prepare.
Can I Make Shrimp and Corn Chowder Ahead?
This soup can be made ahead for a weeknight meal that’s ready to serve when you are.
Prepare this soup up to three days in advance.
Store in the refrigerator in an airtight container, and reheat on the stovetop until hot throughout before serving.
1 3/4cupslower-sodium chicken broth
10oz.
(6 medium) baby red potatoes, cut into 12-in.
Cook onion, garlic, and potatoes:
Heat butter in a large saucepan over medium-high.
Add onion and garlic; cook, stirring occasionally, until softened, 3 to 4 minutes.
Stir in chicken broth, potatoes, salt, and pepper.
Bring to a boil.
Add corn mixture:
Add corn mixture; stir until well combined.
Blend corn mixture:
Transfer 1 cup of the chowder to a blender.
Secure lid on blender, and remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until smooth, about 15 seconds.
Stir mixture back into remaining chowder.
Bring to a simmer over medium.
Stir in heavy cream.
Ladle into 4 bowls.
Sprinkle each serving with chives.
The shrimp will be opaque and pink in color when cooked through.
They should also register 120F when checked with a thermometer.
