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Corn and Shrimp Chowder

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Course: seafood
Cuisine: Southern
Keyword: soup
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Author: Meggen

Ingredients

  • 1 ¼ lbs Cod or other white fish cut into chunks
  • ½ lb medium shrimp peeled and deveined, cut in half
  • 2 cups frozen corn
  • 1 cup diced onion
  • 2 cloves garlic chopped fine
  • 1 cup dry white wine
  • 2 bottles 8 oz. bottles clam juice
  • 1 cup chicken broth or water
  • 2 tsp fresh thyme
  • 6-8 unit small yukon gold potatoes quartered
  • ½ tsp cayenne pepper
  • 2 tsp Old Bay seasonings
  • 1 tsp salt
  • ½ tsp pepper
  • 1 ½ cups heavy whipping cream
  • 1 cup whole milk
  • 2 TBSP fresh chives
  • 2 TBSP unsalted butter

Instructions

  • In a large heavy saucepan, melt 1 TBSP unsalted butter. Add onions. Cook over medium high heat until translucent. Add in another TBSP of butter, corn and garlic. Add in corn. Saute another 4 minutes until corn is cooked through.
  • Pour the wine into the pan and reduce, scraping off any bits on the bottom of the pan. Lower heat. Add the clam juice, chicken broth and seasonings- thyme, salt, pepper, cayenne and Old Bay. Stir in the potatoes. Cover and cook 7-8 minutes until the potatoes become tender.
  • Add in cream and heat through- about another 5 minutes.
  • Finally, add in the fish and shrimp. Cook until just opaque through- about 3 minutes. Do not overcook the shrimp- it will become tough. Stir in the milk and heat until the chowder is piping hot.
  • Ladle into individual bowls and garnish with chopped chives.