Pumpkin Corn Chowder with Shrimp
Creamy Pumpkin Corn Chowder with Shrimp is an easy and seasonal way to upgrade a family favorite. Get ready for rave reviews when you set this on the table!
Servings: 12 cups
Calories: 193kcal
Equipment
- Dutch oven optional
- large stockpot optional
Ingredients
- 3 tablespoons butter
- 2 tablespoons minced shallots or may substitute minced garlic
- 3 cups corn kernels fresh, frozen, or canned, drained
- 1 quart 4 cups chicken stock or broth
- 1 can (15 ounces) pure pumpkin purée
- 2 pounds uncooked shrimp thawed, deveined, tails removed, and roughly chopped
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon Old Bay seafood seasoning
- ¼ cup half and half or milk
- 1 teaspoon freshly squeezed lemon juice
- ½ cup uncooked orzo pasta
Instructions
- In a heavy bottom Dutch oven or large stockpot, sauté the minced shallots in the butter over medium heat.
- Add the corn kernels and cook for 3-4 minutes, stirring occasionally.
- Stir in the chicken stock, and pumpkin purée to combine.
- Add the chopped shrimp, salt, pepper, and Old Bay seasoning
- Reduce the heat to medium/low and cook until the shrimp are pink and opaque in color.
- Immediately stir in the half and half, lemon juice, and pasta.
- Cover and cook on medium/low for 10 minutes, or until the pasta is al dente.
- Spoon into bowls and serve.
Video
Notes
This chowder freezes beautifully in an airtight freezer container for up to 2 months.
Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1cup | Calories: 193kcal | Carbohydrates: 15g | Protein: 19g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 202mg | Sodium: 1095mg | Fiber: 1g | Sugar: 3g
