Easy Shrimp and Corn Chowder

 Missy Tippens

Hey, everyone! I know it's still hot in a lot of places like here in Georgia. However, last week, the humidity and temp were lower, and I felt as if I'd gotten an ever so slight hint of fall.

I also made chowder! 

Ingredients:

about 4 red/new potatoes, cubed (skins on)

1 pound of shrimp (peeled and deveined)

3 TBS flour

3 TBS butter

Seafood broth or Veggie broth (about 5 cups)

1 bag frozen corn (10-12 ounces) or fresh corn (cut off the cob)

2 cloves of fresh, chopped garlic (or used the jarred garlic like I usually do!)

Optional: chopped green onions (white part and a little of the green part)

Plain cream cheese (about 3 TBS)

Cook the garlic and green onions in the butter until softened. Add the flour to make a roux. Season with a little salt and pepper. Cook a couple of minutes, stirring it (to cook out the raw flour taste). Then whisk in the broth. Once the flour is mixed in, add in the cream cheese and whisk until smooth. (This was something new to me, and it made it really good!)

Now add the potatoes. Cover to bring back to a boil. Then remove cover and reduce heat. Simmer until potatoes are tender. Then at the end, add the shrimp and corn and simmer until shrimp are pink and opaque.

This turned out really good! My husband liked it better when we had it leftover with sliced links of smoked turkey sausage added. It made it a little heartier. However, I liked the lightness of it, even though it's creamy.

Now, the best part is to show off our new baby! My son and daughter-in-law got a puppy! I'm in love already.

In her toy basket. :)

Welcome to our world, Whitney! 💕