Description
Creamy, without the heavy cream, and so delicious, this Summer Shrimp and Corn Chowder is the perfect ending to the Summer.
Ingredients
Units
Scale
6 ears of corn, husks removed and corn sliced off the cob
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
4 large red potatoes, cut into medium dice
3 tablespoons all-purpose flour
3 cups 2% milk, or soy milk if you are dairy free
2 cups of water
2 teaspoons Old Bay Seasoning, or another seafood seasoning
1/2 teaspoon dried thyme
1 pound shrimp, shelled and deveined
1/2 cup chopped fresh parsley
salt and pepper, to taste
Instructions
- Slice off the tip of each corn cob and with a sharp knife slice down the side of the corn to release the kernels. Set aside in a bowl.
- In a large soup pot, heat the olive oil on medium heat with a sprinkle of salt and pepper. Add the onion and sauté for about 5 minutes, until soft.
- Add the corn and potatoes and continue sauteing for another 3 minutes, stirring often to prevent the potatoes from sticking to the bottom of the pan.
- Add the flour and stir constantly for 1 minute. Whisk in the milk, water, Old Bay, and thyme. Bring up to a boil, then down to a simmer, stirring occasionally, and until the potatoes are cooked and the chowder has thickened, about 10 minutes.
- Add the shrimp and cook until just opaque, about 2 to 3 minutes. Stir in the parsley and add more salt and pepper if necessary. Serve hot.
