Home | Advertise | Issues | Fishing Info | Tournaments | Buy a Photo | Delivery Locations | Merch | Send a Photo
Shrimp and Corn Chowder

2 tsp. butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 cups frozen diced potatoes
3 cups corn
3 sprigs thyme
2 bay leaves
Salt and pepper
2 TBSP. flour
1 quart low-fat milk
1 lb. medium shrimp, peeled and deveined

Melt butter in a large pot over medium-high heat.

Stir in the celery, scallions, potatoes and corn.

Add the thyme, bay leaves, ½ tsp. salt and a few grinds of pepper and cook, stirring for 3 minutes.

Stir in the milk, cover and bring to a boil.

Uncover, reduce heat to medium low and gently simmer until the veggies are tender.

Remove from heat.

Discard the thyme sprigs and bay leaves.

Transfer 1/3 of the mixture to a blender and puree until smooth, then return to pot.

Bring to a simmer; stir in the shrimp and cook until opaque.

Season with salt.

If soup is too thick, stir in a little water.

Sprinkle servings with the paprika.

Serves 4.

Coastal Fisherman Merch
CF Merch



Buy a Photo