Shrimp and Corn Chowder with Marinated Artichokes

Simmering pot of chowder

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
  • 16 oz. light cream (use fat free half and half if you want to cut back on fat and calories)
  • 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 water, clam juice, bay leaves, basil, cumin, salt, and pepper, and bring to a boil, then reduce heat to simmer.
  • Stir in shrimp, corn, 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 and corn is tender.
  • 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.


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