I have a love-hate relationship with Costco. I feel like a cliche American as I push my ocean liner of a cart around the store filling it with super-sized boxes of everything from potato chips to socks. But the love comes in with a recipe like this. This corn and shrimp chowder is made easy with one of those giant bags of frozen corn and frozen shrimp. The convenience and quality outshadow any gripes I have with Costco.
My favorite Costco staples
There are a few things I like to have around and Costco is the best option for quality and price. Like you aren’t going to find a better price on pure vanilla extract than at Costco. (Sure hoping that prices go down soon and those dang vanilla crops start producing). I also love that $4.99 rotisserie chicken. (who on earth doesn’t?!) It’s great for quick meals and then make the carcass into
Corn and shrimp chowder thanks to the Big C
Two of the main ingredients of this soup are from Costco. The frozen shrimp comes in 2-pound bags. I usually use 1 pound for whatever I am making for dinner. So one bag can work for 2 meals. The shrimp defrosts super quick. I put it in a strainer and then fill my kitchen sink with cold water and set the strainer in it. The shrimp are soft and defrosted within minutes. The frozen corn gets thrown in still frozen, so no extra prep on that. You just can’t beat easy and delicious. This soup is just all things comforting. Creamy and sweet with chunks of potatoes and juicy shrimp. All you need is a hunk of good bread. Don’t forget to text your husband or wife to pick some up on their way home. You won’t regret it.
Notes on preparation
- I have written this recipe to be a little bit on the thinner side. If you are wanting it thicker, let me share my latest trick. Spoon out 1/4 cup of the soup into a small bowl, removing any chunks of vegetables. Whisk in 1/4 cup of all-purpose flour. Then whisk that mixture back into the soup. If it is too thick, add some more chicken stock.
- If you aren’t into shrimp, how about some chicken? I would dice up some chicken thigh and saute it before sauteing any vegetables. Set it aside and then saute the veggies in the chicken fat left in the pan. Stir that chicken back in at the end and you’re in business.
- You can peel the potatoes if you want, but I leave mine unpeeled I like the texture of the peels. But it’s totally up to you.
Corn and Shrimp Chowder
- 3 tablespoons unsalted butter
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 tablespoon minced fresh garlic, about 3 tablespoons
- 1½ teaspoons kosher salt
- ½ teaspoon ground pepper
- ½ teaspoon sweet paprika
- ½ teaspoon dried basil
- 6 cups chicken stock
- 2 cups diced potatoes (russet, Yukon gold, red- whatever you want)
- 2 cups frozen whole-kernel corn
- 2 cups heavy cream
- ¼ cup chopped fresh parsley
- 1 pound tail-on shrimp
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon sweet paprika
- In a large pan over medium-high heat, add butter. Once the butter is melted, add red bell peppers, onion, garlic, salt, pepper, paprika and basil. Saute until vegetables are softened, about 10 minutes.
- Turn heat to high and add chicken stock. Bring to a boil and add potatoes. Boil, stirring occasionally, until the potatoes are cooked through, about 10 minutes. Reduce heat to medium and stir in corn, heavy cream and parsley. Simmer, stirring occasionally, for 10 minutes.
- Set a large skillet over medium high heat. In a medium bowl, combine shrimp, olive oil, salt, pepper, garlic powder and paprika. Toss gently, until all the shrimp are coated. Add shrimp to the pan and sear on each side until cooked through, about 5 minutes.
- Serve chowder with a few pieces of shrimp on top