Shrimp and Corn Chowder

Name: Shrimp and Corn Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 3 stalks celery, thinly sliced; 2 Tbsps all-purpose flour; 710 milliliters frozen corn; 4 servings Kosher salt and freshly ground pepper; 946 milliliters low-fat milk; 4 servings Paprika, for sprinkling; 710 milliliters frozen diced potatoes; 2 bunches scallions, chopped; 454 grams shrimp, peeled and deveined; 3 sprigs thyme; 2 teaspoons unsalted butter

Shrimp and Corn Chowder is a pescatarian main course. This recipe makes 4 servings with 491 calories, 40g of protein, and 10g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. Head to the store and pick up bay leaves, shrimp, thyme, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn.

Ingredients you will need

Green Onions

Potato

Butter

Celery

Corn

Equipment you will use

Dutch Oven

Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes.

Ingredients you will need

Bay Leaves

Vegetable

Pepper

All Purpose Flour

Thyme

Milk

Salt

Remove from the heat. Discard the thyme sprigs and bay leaves.

Ingredients you will need

Fresh Thyme

Bay Leaves

Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

Ingredients you will need

Paprika

Shrimp

Water

Salt

Soup

Equipment you will use

Blender

Bowl

Pot

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

bay leaves 3stalks

celery, thinly sliced 2Tbsps

all-purpose flour 710milliliters

frozen corn 4servings

Kosher salt and freshly ground pepper 946milliliters

low-fat milk 4servings

Paprika, for sprinkling 710milliliters

frozen diced potatoes 2bunches

scallions, chopped 454grams

shrimp, peeled and deveined 3sprigs

thyme 2teaspoons

unsalted butter

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Skyfall Pinot Gris. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 13 dollars per bottle.