Shrimp Corn Chowder
This Shrimp Corn Chowder is a delicious, approachable way to enjoy seafood! The shrimp, sweet corn, creamy potatoes, broth and milk come together to create a creamy and comforting soup.
4 Serving(s)
Ingredients
- 5 slices Schnucks hardwood-smoked bacon, chopped
- 1 lb. (31-40 count) raw shrimp, peeled and deveined
- 1 shallot, diced
- 1 tbsp. Schnucks minced garlic
- 1 1/2 tsp. Old Bay seasoning
- 1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 lb. Yukon gold potatoes, cubed
- 1 cup Schnucks frozen corn, thawed
- 2 cups low-sodium vegetable broth
- 2 cups Schnucks whole milk
- 1 bay leaf
- 3 oz. Schnucks cream cheese
- 1 jalapeño, seeded and sliced
- 2 green onions, sliced
Instructions
- Coat a large, heavy-bottomed pot with cooking spray and heat over medium-high. Add bacon; cook until crisp, 7–8 minutes. Reserving drippings in pot, transfer bacon to paper towels to drain.
- Reduce heat to medium-low and stir in shrimp and shallot. Cook, stirring often, until shrimp just begins turning pink, about 5 minutes. Stir in garlic and Old Bay seasoning until fragrant, about 1 minute.
- Add wine and cook, stirring occasionally, until evaporated, about 2 minutes. Transfer shrimp to a bowl and cover with foil.
- Increase heat to medium-high and stir in potatoes, corn, broth, milk and bay leaf. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until potatoes are beginning to fall apart, 20–30 minutes. Discard bay leaf.
- Add cream cheese, stirring constantly, until well combined and chowder is thickened, about 5 minutes. Season with salt and black pepper, if desired. Add shrimp and cook until just heated through, 3–5 minutes. Serve warm, topped with bacon, jalapeño and green onion.
Nutrition Facts
633 Calories Per ServingFat: 16gSaturated Fat: 9gCholesterol: 128mgSodium: 1270mgCarbohydrates: 77gFiber: 11gSugars: 18gProtein: 38gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe