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Shrimp and Corn Chowder
Submitted by: Klara Carlson


    • 2 teaspoons unsalted butter
    • 3 stalks celery, thinly sliced
    • 2 bunches scallions, chopped
    • 3 cups frozen diced potatoes
    • 3 cups frozen corn
    • 3 sprigs thyme
    • 2 bay leaves
    • 2 tablespoons all-purpose flour
    • 1 quart low-fat milk
    • 1 pound medium shrimp, peeled and deveined

    • Paprika, for sprinkling
    • Kosher salt and freshly ground pepper


Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.

Transfer two cups of the mixture into a blender and puree until smooth, then return to the pot. Repeat if desired. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.