Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 ribs celery, finely chopped (approx. ½ cup)
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 cups (950 ml) chicken broth (low sodium preferred)
  • 2 cups (470 ml) Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 bay leaf
  • 1 (15-ounce/425g) can creamed corn
  • 1 (15-ounce/425g) can whole kernel corn, drained
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish
  • 2 tablespoons (30ml) chopped fresh chives, for garnish
  • Optional: a squeeze of lemon juice for brightening the flavors

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion, celery, and garlic; sauté until softened, about 5-7 minutes. Stir in thyme and red pepper flakes (if using); season with salt and pepper.
  2. Pour in chicken broth, add diced potatoes and bay leaf. Bring to a simmer, then reduce heat and cook until potatoes are tender, about 10-12 minutes.
  3. Stir in creamed corn and drained whole kernel corn. Heat through.
  4. Gently stir in shrimp and cook until pink and opaque, about 3-5 minutes (depending on size). Do not overcook!
  5. Remove from heat. Stir in heavy cream. Season to taste with salt and pepper. Ladle into bowls and garnish with fresh parsley and chives. Serve hot.