Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 cups sweet corn kernels (fresh or frozen)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- 4 cups chicken broth
- 1 cup milk or cream
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
Instructions
- Peel and devein the shrimp if necessary. Chop the onion and mince the garlic. Measure out the corn.
- In a large pot, melt butter over medium heat. Add onion and cook for 3–4 minutes until translucent. Add garlic and cook 1–2 more minutes.
- Sprinkle flour over the butter and onions, stirring constantly to form a roux. Cook 1–2 minutes to remove raw flour taste.
- Gradually pour in chicken broth while stirring continuously. Add corn kernels and bring to a gentle boil, then reduce to a simmer for 10 minutes.
- Optional: Use an immersion blender to blend partially or fully for a creamy texture, leaving some corn and shrimp pieces whole.
- Add shrimp and cook 3–5 minutes until pink and opaque. Avoid overcooking.
- Stir in milk or cream and season with salt and pepper. Keep warm on low heat for a few minutes.
- Customize with additional vegetables or herbs if desired. Garnish with parsley before serving.
Notes
Use frozen shrimp and corn for convenience.
Dairy-free alternatives include almond or coconut milk.
Adjust thickness by adding more broth or simmering longer.
Avoid boiling after adding milk to prevent curdling.
- Prep Time: 15
- Cook Time: 20