Shrimp Corn Chowder Recipe

Perfect for Seafood Lovers or Low Carb Diet

This shrimp corn chowder recipe is filled with seafood which is perfect for low carb diet. 

Total Time: 45-50 Minutes
Prep Time: 20 Minutes  
Active Cook Time: 25-30 Minutes  
Serving: 4-6

If you love shrimp and seafood, you will love this, too.  There is no potato in it.  So, it is not as thick as regular clam chowder.  In other words, it gives you more room to devour and enjoy the seafood in this soup.

CHEF NOTES

If I have any fresh clam juice in hand after making my perfectly steamed clams, I will replace the quantity of chicken broth accordingly.  That means...if you add 1 cup of fresh clam juice, reduce 1 cup of chicken broth that this recipe called for.

Shrimp Corn Chowder Recipe and Instructions

Ingredients

2 lbs (31-40 count; thawed, shelled and devined) Frozen Shrimp
1 lb Frozen Corn Kernels
2 cans (6oz each) Chopped Clams with Juice
4 cups Chicken Broth
1 cup Milk
4 tbsp Butter
3 heaping tbsp (or about 1/4 cup) Flour
Dried Parsley Flakes (for garnish only)
Salt and Pepper to taste

1. Whisk to combine butter and flour in a soup pot at medium to medium high heat
2. Cook roux for about a minute
3. Whisk in milk until thick
4. Slowly whisk in chicken broth (1 cup at a time)
5. Stir in frozen corn kernels and bring it to simmer
6. Add shrimp until almost opaque or pink
7. Add clams with juice and bring soup to a boil
8. Turn off heat when shrimp are completely cooked, opaque or pink
9. Salt and pepper to taste
10. Garnish with dried parsley and serve immediately

Recipe Ingredients and Tools

Serve This With: 

• BOP Garlic Bread

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