Ingredients

• 1 lb (450g) large shrimp, peeled and deveined

• 3 cups corn kernels (fresh, frozen, or canned)

• 4 cups chicken or vegetable broth

• 1 cup heavy cream (or whole milk)

• 2 tbsp butter

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour

• Salt and black pepper to taste

• Sliced green onions for garnish

Instructions

1. Sauté the Aromatics: Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

2. Build the Base: Sprinkle the flour over the onion and garlic mixture. Stir constantly for about 1 minute to cook out the raw flour taste.

3. Simmer the Soup: Slowly pour in the broth while whisking continuously to prevent lumps. Add the corn kernels. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes to let the flavors blend.

4. Add the Shrimp: Stir in the shrimp and heavy cream. Simmer gently for 4 to 5 minutes, or just until the shrimp turn pink and opaque. Avoid overcooking the shrimp so they stay tender.

5. Season and Serve: Season the chowder with salt and black pepper to your preference. Ladle into bowls, top with fresh green onions, and serve warm!