fish, lunch, Mains, shrimp, soups, Uncategorized
by madeline2020

Shrimp and Corn Chowder with Marinated Artichokes

Simmering pot of chowder

(Updated 3/5/2024)

This is a recipe I came up with last week and after posting photos on my Facebook page, I’ve been getting requests for it pretty much daily! One of the reasons I love chowder is the creamy thick broth. I also love shrimp and corn as a combo (who doesn’t like shrimp and grits?) and a last minute decision to throw in some marinated artichokes was a very happy decision. If you’re looking to keep calories low, feel free to make it with lower fat ingredients, and spice it up if you want. The thing I liked best about this one is the simplicity of prep. When you’re tired of turkey and looking for something equally as delicious, give this chowder a try!

Simmering pot of chowder
Creamy, flavorful with that extra surprise in the artichokes

Ingredients:

  • 2 TB unsalted butter
  • 1 TB minced garlic
  • 2 stalks of celery finely chopped
  • 3 bay leaves (I use one giant bay leaf! You can see it in the photo below.)
  • 1/3 cup chopped red onion
  • 2 – 3 TB all-purpose flour
  • 2 cups light cream (use fat free half and half if you want to cut back on fat and calories, or you can do 1 cup water, 1 cup cream, but you may need to add a bit more flour for thickening)
  • 2 8-oz bottles of clam juice
  • 1 lb large raw shrimp with tails removed, cut into pieces
  • 1 cup fresh corn kernels (you can use frozen but fresh will be sweeter)
  • 8 oz. marinated artichoke hearts, drained and chopped (this is a bit more than the small jar contains)
  • 1 TB dried basil
  • 1/2 tsp dried cumin
  • salt and pepper to taste
  • 1 TB fresh parsley, chopped
  • 1/4 cup mascarpone cheese
  • hot sauce (optional)
Fresh and dried spices/herbs added to the pot.
Fresh or dried, spices and herbs can make the difference!

Instructions:

  • Melt butter in a large pot over medium heat. Add garlic, onion, and celery and cook for 5 minutes or so until tender.
  • Stir in the flour a little bit at a time until coated.
  • Stir in cream, clam juice, bay leaves, basil, cumin, salt, and pepper, and bring to a boil, then reduce heat to simmer.
  • Stir in shrimp, corn, artichokes, and parsley. Add a bit more flour if you’d like a thicker broth.
  • Cook for 2 – 5 minutes stirring occasionally, until shrimp are bright pink, corn is tender and everything is nice and hot.
  • Remove from the heat, remove the bay leaves, and stir in mascarpone until melted.
  • Allow individuals to add a dash of hot sauce as desired.

Enjoy! Refrigerates well so if you’ve got extra, you can certainly enjoy it for the next few days.

I hope you enjoy this recipe! If you did, I’d love to have you follow my blog. I try to post both recipes and local travel (someday travel beyond my own area once things open up again) and memories from my life. Maybe you’ll find that you share some of the same experiences! Just enter your email below to receive notification whenever a new post goes up.

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