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Creamy Seafood Chowder with Shrimp and Corn

Creamy seafood chowder with shrimp and corn simmers potatoes in a rich clam-juice and chicken-broth base. Tender shrimp, sweet corn, fresh parsley, and lemon bring a hearty finish to every bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2 bottle (8 oz) clam juice
  • 2 cup low-sodium chicken broth
  • 1 lb potatoes Yukon Gold, cut into 1/2-inch cubes
  • 1 tsp thyme dried
  • 1 bay leaf
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 cup heavy cream
  • 2 cup corn kernels thawed if frozen
  • 1 lb shrimp raw, peeled and deveined, tails removed
  • 2 tbsp parsley chopped fresh
  • 1 tbsp lemon juice fresh

Method
 

  1. Melt the butter over medium heat.
  2. Add the onion and celery, and cook, stirring occasionally, until softened, 5 to 7 minutes.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the flour and stir constantly for 1 minute.
  5. Gradually whisk in the clam juice and chicken broth until smooth.
  6. Add the potatoes, thyme, bay leaf, salt, and pepper.
  7. Bring the chowder to a simmer, then reduce the heat to maintain a gentle simmer and cook until the potatoes are fork-tender, 12 to 15 minutes.
  8. Stir in the heavy cream and corn, and bring the chowder back to a gentle simmer.
  9. Add the shrimp and cook gently, stirring occasionally, until opaque and cooked to 145°F, 3 to 5 minutes.
  10. Remove the pot from the heat and discard the bay leaf.
  11. Stir in the parsley and lemon juice.
  12. Let the chowder rest for 5 minutes before serving.

Notes

For the best texture, cook the shrimp only until opaque and 145°F. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and potatoes may separate or turn grainy. For a gluten-free variation, use a gluten-free all-purpose flour blend.