Description
This creamy Pink Tails In Corn Gold shrimp chowder recipe is a comforting and hearty meal, packed with tender shrimp, sweet corn, and Yukon Gold potatoes in a rich, golden broth. It is designed for ease, making it a perfect family-friendly dinner option for busy weeknights.
Ingredients
- 1 lb medium to large shrimp, peeled and deveined
- 4 Tbsp butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth, low-sodium
- 2 cups whole milk (or half-and-half, or unsweetened almond milk)
- 2 medium Yukon Gold potatoes, diced into 0.5-inch pieces
- 2 cups sweet corn kernels, frozen or canned (drained)
- 1 tsp dried thyme
- 1 bay leaf
- salt to taste
- freshly ground black pepper to taste
Instructions
- Prep Ingredients: Dice the onion, celery, and potatoes. Mince the garlic. Thaw shrimp if frozen and pat dry.
- Sauté Aromatics: In a large pot or Dutch oven, melt 4 Tbsp butter over medium heat. Add diced onion and celery, cooking until softened and translucent, about 5 minutes.
- Build Chowder Base: Stir in 3 minced garlic cloves, cook 1 minute until fragrant. Whisk in 0.25 cup flour, then gradually whisk in 4 cups broth and 2 cups milk until smooth. Add diced potatoes, 1 tsp dried thyme, and 1 bay leaf. Bring to a gentle simmer, stirring occasionally.
- Simmer Potatoes: Reduce heat to low, cover, and let the chowder simmer gently until the potatoes are fork-tender and the broth has slightly thickened (about 15-20 minutes). Stir occasionally to prevent sticking. (If too thick, stir in an extra splash of milk or broth.)
- Add Shrimp and Corn: Stir in 1 lb shrimp and 2 cups corn kernels. Cook just until the shrimp are pink and opaque, about 3-5 minutes, watching closely to avoid a rubbery texture.
- Season and Serve: Remove and discard the bay leaf. Taste the chowder and adjust seasonings generously with salt and freshly ground black pepper until perfectly balanced. Serve hot.
Notes
For a dairy-free option, use unsweetened almond or oat milk and plant-based butter. Boost nutrition by adding diced carrots, bell peppers, or spinach. A pinch of cayenne pepper (0.25 tsp) or a dash of hot sauce can add a gentle kick. For a lighter chowder, substitute whole milk with skim milk or half-and-half. To make it gluten-free, use a gluten-free all-purpose flour blend or thicken with a cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp cold water). For extra protein, stir in more cooked shrimp at the end. To avoid rubbery shrimp, cook for only 3-5 minutes until just pink and opaque. If lacking flavor, a squeeze of 1-2 tsp fresh lemon juice can brighten it, and adjust salt and pepper generously.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 ml)
- Calories: 380 calories
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 180 mg
Keywords: shrimp, chowder, corn, creamy, easy dinner, family friendly, stovetop, comforting, potatoes, quick meal