Shrimp and Corn Chowder

Yield: 4 to 6 servings


1 cup(250 ml) 90/120 Cooked Shrimp
30 each(90/120) Cooked Shrimp for garnish
4 cups(1000 ml) Vegetable or Fish Stock
2 cups(500 ml) 35% Cream
2 cups(500 ml) Frozen Corn Kernels
2 cups(500 ml) Peeled and Medium-Diced Potatoes
1 cup(250 ml) Finely Diced Onions
2/3 cup(150 ml) Peeled and Finely Diced Carrots
2/3 cup(150 ml) Finely Diced Celery
1/3 cup(75 ml) All Purpose Flour
2 tbsp(30 ml) Canola Oil
2 tbsp(30 ml) Minced Garlic
1 tbsp(15 ml) Unsalted Butter
12 sprigs Chopped Thyme (save 6 sprigs for garnish)
2 whole Bay Leaves
to taste Salt & Ground Pepper
to taste Cayenne Pepper
to taste Paprika
to taste Dried Parsley


1) Heat oil in pot and sweat garlic, onions, carrots and celery until soft. Add potatoes, bay leaves and thyme sprigs.

2) Add stock and bring to a simmer. Cook until potatoes are tender approximately 5 to 10 minutes.

3) Melt butter in the pot and whisk in 1-1 ½ tbsp flour to create a roux. Slowly add some stock and whisk until it has thickened.

4) Whisk the roux and chowder base and simmer until thickened about 10 to 20 minutes.

5) Add the cream, frozen corn and shrimp and simmer until heated through.


Ladle some broth with lots of shrimp and vegetables into each bowl.

To Garnish: combine the remaining 1/4 cup of flour, cayenne, paprika, dried parsley. Coat each of the thirty shrimp. Pan-fry until crisp; approximately 1 minute on each side. Place five shrimp in the center of each bowl with a sprig of thyme.

Serve hot with a fresh biscuit.