Shrimp and Corn Chowder

With fresh shrimp, sweet corn kernels, and poblano peppers, you’ll want second helpings of this creamy chowder.

Shrimp and Corn Chowder
Makes About 3½ Quarts
  • ½ cup unsalted butter
  • 1 cup chopped leek (white and light green parts only) (about 1 leek)
  • ¾ cup diced red bell pepper
  • ½ cup chopped celery
  • ½ cup diced poblano pepper (about 1 pepper)
  • 1 tablespoon chopped garlic
  • 1½ tablespoons kosher salt
  • 1 teaspoon Creole seasoning
  • ½ teaspoon ground black pepper
  • ½ cup all-purpose flour
  • 1 quart hot vegetable broth (at least 140°)
  • 2 cups water
  • 2 cups diced peeled Yukon gold potato (about 4 medium potatoes)
  • 2 cups heavy whipping cream
  • 3 cups fresh corn kernels
  • 1½ pounds peeled and deveined large fresh shrimp
  • Garnish: sliced fresh chives, hot sauce
  1. In a large Dutch oven, melt butter over medium heat. Add leek, bell pepper, celery, poblano, garlic, salt, Creole seasoning, and black pepper; cook until vegetables begin to soften. Add flour, and cook until flour begins to turn golden in color. Increase heat to medium-high. Add hot broth and 2 cups water, scraping browned bits from bottom of pot with a wooden spoon. Add potato and cream, and bring to a boil. Reduce heat to medium, and simmer until potatoes are softened, 10 to 15 minutes. Add corn, and cook for 10 minutes. Add shrimp, and cook until shrimp are pink and firm, 5 to 10 minutes. Garnish with chives and hot sauce, if desired.