Creamy Shrimp & Corn Chowder

Stop scrolling and save this recipe! This is definitely one of the best soups I have ever made, if not THE best. This is an incredible shrimp and corn soup, a recipe that is perfect for summer since corn is having its moment! This one pot meal could not be easier and it comes together so quickly.

In a pot, melt half a stick of butter. Add in 4-6 chopped green onions and 6-8 cloves of minced garlic. Let this sauté then add one half teaspoon of both salt and pepper in 1/2 cup of flour. Mix this and let cook for about a minute so the flour taste cooks out.

Take the pot off the heat and add in 2 cups of milk and 1 cup heavy cream. Bring this to a boil while stirring then once it boils, bring the heat down to low.

Add in a 15 ounce can of creamed corn and 1.5 cups of corn kernels (if you’re using fresh, this was about 4 cobs) and let this cook for about 5 minutes until the mixture thickens.

Lastly, add in 1 pound of shrimp and a generous dash of Cajun seasoning. Cook until the shrimp turns pink, about 3 minutes. 🍤