Shrimp and Corn Chowder [0001026]

Ingredients:

1 pound large shrimp, peeled and deveined
2 cups fresh or frozen corn kernels
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups gluten-free chicken broth
1 cup heavy cream
2 tablespoons butter
2 tablespoons gluten-free all-purpose flour
Fresh chives or green onions (for garnish)
Salt and black pepper to taste

Instructions:

In a large pot, melt the butter over medium heat.

Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

Sprinkle the gluten-free all-purpose flour over the onions and garlic. Stir well to create a roux. Cook for 1-2 minutes, allowing the roux to lightly brown.

Slowly pour in the gluten-free chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer.

Add the corn kernels to the pot and let the chowder simmer for about 10-12 minutes, or until the corn is tender.

Stir in the heavy cream and continue to simmer for an additional 5 minutes, allowing the chowder to thicken.

Season the chowder with salt and black pepper to taste.

Add the peeled and deveined shrimp to the chowder. Cook for 3-4 minutes or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp.

Ladle your Gluten-Free Shrimp and Corn Chowder into bowls, garnish with fresh chives or green onions, and serve hot.

Enjoy this creamy and comforting gluten-free chowder with the flavors of shrimp and sweet corn!