Roasted Corn and Shrimp Chowder
A creamy and filling chowder full of delicious ingredients
Servings 6 servings
Cost 10
Equipment
- slow cooker
- immersion blender or stand up blender
Ingredients
- 4 cups chicken broth
- 2 cups grilled corn cut from cob (about 4 ears)
- 4 cups chopped potatoes (about 3 medium potatoes)
- 1/2 cup chopped onion
- 12 ounces shrimp, peeled and deveined (I like to marinate mine, recipe below)
- 1 bay leaf
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Old Bay Seasoning
- dash celery seed
- dash nutmeg
Instructions
- Add chicken broth, roasted corn, chopped onion, chopped potatoes, bay leaf, salt, pepper, Old Bay seasoning, celery seed and nutmeg to a crockpot/slow cooker and cook on low for about 5 hours.
- Then remove about 1/2 the soup and blend with an immersion blender or upright blender and return to crock pot/slow cooker.
- Add shrimp and cook another 15 minutes or until shrimp are pink.
- Add heavy cream and cook another 10-15 minutes until heated through.
- Serve up in individual bowls and garnish with a bit of the roasted corn or a shrimp.
Roasted/Grilled Corn
- Oil the grates of your grill.
- Husk and remove all silks from corn.
- Place corn on grill and cook for approximately 15 minutes, turning corn about every 3-4 minutes
- Remove corn from grill and let cool.
Notes
I like to marinate my shrimp while the soup is cooking.
Peel and devein shrimp and place in large ziplock bag.
Add 1/2 teaspoon of dried basil leaves, and 1/2 teaspoon of chopped fresh garlic and just enough olive oil (about 1 tablespoon) to incorporate seasonings with the shrimp.
Place shrimp in refrigerator until ready to use in your chowder.