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Mediterranean Vineyards

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Creamy Lemon, Corn and Shrimp Chowder

Creamy Lemon, Corn and Shrimp Chowder
Recipe Date:
September 27, 2019
Serving Size:
Cook Time:
Imperial (US)
Everyone will think you took hours preparing this amazing chowder. Serve it as a starter or a as full meal. It's creamy lemon garlic flavors are enhanced when paired with a beautiful albarino or other delicious dry white wine. Top with an herb, garlic crouton to complete this wonderful dish.
  • 2 tbsps olive oil
  • 4 tbsps salted butter (1/2 stick)
  • 4 cloves of garlic, minced
  • 1 medium yellow onion, chopped,fine
  • 1/2 cup celery, chopped fine
  • 1/2 lb shrimp, 26-30 count, cut in thirds
  • 2 cups frozen corn kernels, roasted
  • 1/4 cup flour
  • 1/2 cup Mediterranean Vineyards Albarino (or other crisp dry white wine)
  • 4 cups heavy cream
  • 2 cups chicken broth (I suggest using Better Than Bouillon)
  • 2 tbsps juice from fresh lemons
  • 1 tsp ground white pepper
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground sage
  • salt and pepper to taste
  • 1 cup croutons for (garnish)
  • 2 tbsps parsley, chopped (garnish)

Roasted Corn
Heat oven to 400 F. Drizzle ½ of the olive oil on a cookie sheet or baking pan. Spread corn out evenly and drizzle the rest of the oil over the corn. Season with salt and pepper. Mix the corn around the pan so it is coated evenly. Roast for 15-20 minutes.

In a heavy, large soup pot melt butter over medium heat. Sauté onions until translucent, add garlic and cook until golden, add celery and corn and cook for 3 more minutes. Add shrimp and cook just until opaque in color. Sprinkle flour over mixture and stir until everything is evenly coated. Add the wine and stir until absorbed. Add cream and cook over gentle heat, stirring constantly, until it becomes smooth and thick. Add chicken broth and all of the rest of the ingredients. Cook for approximately 30 minutes, stirring constantly. Garnish with croutons and fresh parsley and serve with a glass of Mediterranean Vineyards Albariño.