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Shrimp and Corn Chowder Filed in Soup
on May 06th, 2016

Chef's Notes

Adapted from The Food Network Magazine


The estimated prep time for this recipe is 20 Minutes and 30 minutes cook time.
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.


Chef Details

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  • 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

Nutrional Info

Servings Per Recipe: 4

Amount Per Serving

Calories: 394

  • Total Fat: 8g
  • Cholesterol: 193mg
  • Sodium: 193mg
  • Total Carbs: 49g
  •     Dietary Fiber: 8g
  • Protein: 32g