This fresh corn and seafood chowder packs a serious punch, thanks to its custom-blended, low-sodium Chesapeake Seasoning. Unlike traditional Old Bay Seasoning, this homemade version has a subtle hint of sweetness and a fiery kick of spice, paired with the distinct, earthy depth of ground bay. Loaded with tender shrimp, pillowy potato gnocchi, and the snap of fresh summer corn, this hearty chowder is the ultimate all-in-one bowl.

I really want to try and convince myself that it’s finally soup season. Sadly, however, deep down, I know that it is not. Because summer is definitely still summering. It’s simply refusing to throw in the towel and admit defeat. And yeah, I know that most people are happy about that, and all too willing to continue grilling nightly meals, treating themselves to ice cream, and reveling in a cold potato or pasta salad. Well, folks, not this girl.

This girl is craving every dang soup, chili, stew, and chowder recipe imaginable. So, no, I will not wait patiently for autumn to arrive. And no, summer, I will not just suck it up. I’m just gonna go right on ahead and make my big ol’ bowl of chowder, even if it is ninety-plus degrees outside. And afterward, if I need to cool down a bit, well then maybe I’ll treat myself to some of that ice cream.

Ingredients:

Homemade Chicken Broth:

• Bones & Skin from 1 Rotisserie Chicken (Skin Optional)
• 16 Cups of Cold Water

Sweet & Spicy Chesapeake Seasoning (Old Bay):

• 4 Tablespoons Light Brown Sugar, Packed
• 4 Teaspoons Sweet Hungarian Paprika
• 3 Teaspoons Celery Seed
• 3 Teaspoons Ground Bay
• 2 Teaspoons Finely Ground Black Pepper
• 2 Teaspoons Dry Mustard Powder
• 1 1/2 Teaspoons Finely Ground Sea Salt
• 1 Teaspoon Ground Cayenne
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Ground Cumin
• 1/4 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Ginger
• 1/4 Teaspoon Ground Allspice
• 1/4 Teaspoon Ground Cloves
• 1/4 Teaspoon Ground Nutmeg

Infusing the Broth & Chowder:

• 6 Cups Homemade Chicken Broth
• 4 Ears of Corn
• 1 Pound Large Raw Shrimp (Shell & Tail On)
• 2 Tablespoons Unsalted Butter
• 1 Medium Shallot, Peeled & Finely Minced (Approximately 1/4 Cup)
• 2 Tablespoons All-Purpose Flour
• 3 Tablespoons Sweet & Spicy Chesapeake Seasoning (Old Bay)
• 1 Tablespoon Dried Parsley
• 1 1/2 Cups Half and Half
• 1 (16 to 17-oz.) Package Potato Gnocchi

Directions:

Homemade Chicken Broth:

1. Place the bones and skin of the rotisserie chicken in a large stock pot or Dutch oven.
2. Add the cold water and cook on high heat for 25 minutes.
3. Lower the heat to medium and cook for an additional 35 minutes.
4. Allow the broth to cool for at least 30 minutes before straining it. Strain the broth through a fine mesh strainer over a large bowl to remove all of the chicken bones and skin. Discard the bones and skin. Refrigerate the broth in an airtight container until use. Before use, use a spoon to skim any congealed fat off the top of the broth.

Sweet & Spicy Chesapeake Seasoning (Old Bay):

1. In a small bowl, mix all ingredients until well combined.
2. Store the seasoning mix in a small glass jar in a cool, dry place.
3. Use this seasoning in recipes that call for Old Bay Seasoning.

Infusing the Broth:

1. Place 6 cups of homemade chicken broth into a large stock pot.
2. Remove the husk and silk from each corn cob, making sure to clean off as much residual silk as possible. Place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut downward with a serrated knife. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter. Simply remove the small bowl when you are finished cutting the corn off of all of the cobs. Set the cut corn aside. Break each corn cob in half and place it in the large stock pot with the homemade chicken broth.
3. Peel the shrimp. Place the peeled shrimp in a small bowl and refrigerate until use. Place the shrimp shells, legs, and tails into the large stock pot with the homemade chicken broth and corn cobs.
4. Place the large stock pot over high heat and bring to a boil.
5. As soon as the broth comes to a rolling boil, cover with a lid, and reduce the heat to low. Cook for 10 minutes.
6. Strain the broth through a fine-mesh colander into a large bowl to remove the corn cobs, shrimp shells, shrimp legs, and shrimp tails. Discard the corn cobs and shrimp shells, legs, and tails.

Chowder:

1. Place the butter in a large stock pot or Dutch oven over medium-high heat. When the butter is melted, add the corn kernels and minced shallot. Sauté for 5 minutes, stirring often.
2. Add the flour and cook for 3 minutes, stirring constantly.
3. Slowly add the broth a little bit at a time, stirring constantly.
4. Add the Chesapeake Seasoning and dried parsley. Stir to combine. Increase the temperature to high and bring to a rolling boil.
5. When the chowder comes to a rolling boil, reduce the heat to low, cover, and cook for 10 minutes.
6. Remove the lid. Add the half and half. Increase the heat to medium-high and bring to a boil uncovered.
7. When the chowder comes to a boil, add the gnocchi and stir to combine. Cook for 5 minutes, stirring occasionally.
8. Add the peeled shrimp. Cook for 5 minutes.

Suggestions:

• When I purchase a rotisserie chicken, I usually remove the skin. Instead of simply tossing it out, I add it to the pot when making homemade broth. It adds lots of flavor. However, if you prefer to leave the skin on your rotisserie chicken, just use the bones to make the homemade broth for this soup.
• I refrigerate the broth overnight, and then skim any fat off the top and discard it. However, if you want to make the soup the same day as the broth, you can skip this step. There will be a little bit more fat in the soup, but it shouldn’t be overly greasy.
• You will probably end up with approximately 10 cups of homemade chicken broth. Refrigerate or freeze the remaining broth for another recipe. Use the white and dark meat from the rotisserie chicken to make this Mild Curry Chicken Salad with Diced Red Apples.
• If you choose to use frozen corn kernels in this recipe, you can omit the corn cobs when you are infusing the chicken broth.
• You can use our Sweet & Spicy Chesapeake Seasoning (Old Bay) for this recipe, or you can use traditional Old Bay Seasoning. The traditional, store-bought version of seasoning will have considerably more salt, so you may want to use less.
• There will definitely be lots of leftover seasoning. You can also use it on seafood, chicken wings, or as a glass rim seasoning for your favorite cocktails. Store the leftover seasoning mix in a small glass jar in a cool, dry place. Shake the jar of seasoning before each use to ensure that all of the ingredients are well incorporated.
• Packages of gnocchi come in varying sizes. Most are between 16 and 18 ounces.
• The chowder will thicken as it rests. I suggest letting it cool on the stove for 15 minutes. The chowder will develop a skin, so stir it well before serving. If you refrigerate the chowder for later, you can always add a little bit more broth or half-and-half to thin it out if it becomes too thick.
• This soup will yield 4 servings.

Improvements:

• Add diced ham, prosciutto, or bacon to the chowder.
• Replace the dried parsley with fresh parsley. Use 2 teaspoons to make the chowder, plus more for garnish.
• For more seafood flavor, add a little bit of crab meat to this corn chowder.
• CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes. Make sure to check out all of our other Chowder Recipes, Pasta Soup Recipes, and Seafood Soup Recipes.

Print

Yum

Shrimp & Gnocchi Chesapeake Corn Chowder

Ingredients:

Homemade Chicken Broth:
• Bones & Skin from 1 Rotisserie Chicken (Skin Optional)
• 16 Cups of Cold Water
Sweet & Spicy Chesapeake Seasoning (Old Bay):
• 4 Tablespoons Light Brown Sugar, Packed
• 4 Teaspoons Sweet Hungarian Paprika
• 3 Teaspoons Celery Seed
• 3 Teaspoons Ground Bay
• 2 Teaspoons Finely Ground Black Pepper
• 2 Teaspoons Dry Mustard Powder
• 1 1/2 Teaspoons Finely Ground Sea Salt
• 1 Teaspoon Ground Cayenne
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Ground Cumin
• 1/4 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Ginger
• 1/4 Teaspoon Ground Allspice
• 1/4 Teaspoon Ground Cloves
• 1/4 Teaspoon Ground Nutmeg
Infusing the Broth & Chowder:
• 6 Cups Homemade Chicken Broth
• 4 Ears of Corn
• 1 Pound Large Raw Shrimp (Shell & Tail On)
• 2 Tablespoons Unsalted Butter
• 1 Medium Shallot, Peeled & Finely Minced (Approximately 1/4 Cup)
• 2 Tablespoons All-Purpose Flour
• 3 Tablespoons Sweet & Spicy Chesapeake Seasoning (Old Bay)
• 1 Tablespoon Dried Parsley
• 1 1/2 Cups Half and Half
• 1 (16 to 17-oz.) Package Potato Gnocchi

Directions:

Homemade Chicken Broth:
1. Place the bones and skin of the rotisserie chicken in a large stock pot or Dutch oven.
2. Add the cold water and cook on high heat for 25 minutes.
3. Lower the heat to medium and cook for an additional 35 minutes.
4. Allow the broth to cool for at least 30 minutes before straining it. Strain the broth through a fine mesh strainer over a large bowl to remove all of the chicken bones and skin. Discard the bones and skin. Refrigerate the broth in an airtight container until use. Before use, use a spoon to skim any congealed fat off the top of the broth.
Sweet & Spicy Chesapeake Seasoning (Old Bay):
5. In a small bowl, mix all ingredients until well combined.
6. Store the seasoning mix in a small glass jar in a cool, dry place.
7. Use this seasoning in recipes that call for Old Bay Seasoning.
Infusing the Broth:
8. Place 6 cups of homemade chicken broth into a large stock pot.
9. Remove the husk and silk from each corn cob, making sure to clean off as much residual silk as possible. Place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut downward with a serrated knife. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter. Simply remove the small bowl when you are finished cutting the corn off of all of the cobs. Set the cut corn aside. Break each corn cob in half and place it in the large stock pot with the homemade chicken broth.
10. Peel the shrimp. Place the peeled shrimp in a small bowl and refrigerate until use. Place the shrimp shells, legs, and tails into the large stock pot with the homemade chicken broth and corn cobs.
11. Place the large stock pot over high heat and bring to a boil.
12. As soon as the broth comes to a rolling boil, cover with a lid, and reduce the heat to low. Cook for 10 minutes.
13. Strain the broth through a fine-mesh colander into a large bowl to remove the corn cobs, shrimp shells, shrimp legs, and shrimp tails. Discard the corn cobs and shrimp shells, legs, and tails.
Chowder:
14. Place the butter in a large stock pot or Dutch oven over medium-high heat. When the butter is melted, add the corn kernels and minced shallot. Sauté for 5 minutes, stirring often.
15. Add the flour and cook for 3 minutes, stirring constantly.
16. Slowly add the broth a little bit at a time, stirring constantly.
17. Add the Chesapeake Seasoning and dried parsley. Stir to combine. Increase the temperature to high and bring to a rolling boil.
18. When the chowder comes to a rolling boil, reduce the heat to low, cover, and cook for 10 minutes.
19. Remove the lid. Add the half and half. Increase the heat to medium-high and bring to a boil uncovered.
20. When the chowder comes to a boil, add the gnocchi and stir to combine. Cook for 5 minutes, stirring occasionally.
21. Add the peeled shrimp. Cook for 5 minutes.

0.1

http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/shrimp-gnocchi-chesapeake-corn-chowder/

PIN THIS RECIPE

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

Virginia Ham & Bean Chowder

Cajun Lime Corn Chowder with Crab

Fish & Potato Chowder with Irish Whiskey

Use this Sweet & Spicy Chesapeake Seasoning (Old Bay) to make this Shrimp & Gnocchi Chesapeake Corn Chowder. This Sweet & Spicy Chesapeake Seasoning isn’t just a low-sodium alternative; it’s a homemade Old Bay Seasoning upgrade. With a delicate touch of sweetness to round out its spicy kick, this seasoning blend offers a depth of flavor that tastes complex, bold, yet perfectly balanced. Whether you’re dusting it over corn on the cob or using it to season up your favorite seafood, get ready to find your new favorite homemade seasoning mix. Is it exactly like the store-bought stuff? Nope. It’s even better. CLICK HERE for the recipe.

Green Olive Chesapeake Deviled Eggs (Old Bay)

All too often, deviled eggs are made using only a generous spoonful of plain mayo, a tiny squirt of generic mustard, and a lazy shake of paprika. Not today. These Green Olive Chesapeake Deviled Eggs use a custom-blended, low-sodium alternative to Old Bay Seasoning for a can’t-be-beat punch of flavor. With a hint of sweetness, a serious spicy kick, and a briny pop of pimento-stuffed green olives, these green olive deviled eggs are anything but ordinary. They’re bold, addictive, and sure to become a recipe you’ll make again and again. CLICK HERE for the recipe.

Mild Curry Chicken Salad with Diced Red Apple

This mild curry chicken salad features tender shredded rotisserie chicken tossed in a creamy, golden dressing that brings all the aromatic warmth of curry without the fiery heat. Paired with the sweet, crunchy snap of diced red apples, it’s a light, flavorful chicken salad perfect for serving on crispy wheat crackers or for making sandwiches. Whether you stir in a handful of fresh cilantro for an herbal pop of bright color or opt for scallions, parsley, celery, or onion instead, this chicken salad is sure to be an instant favorite. CLICK HERE for the recipe.

Shrimp & Gnocchi Chesapeake Corn Chowder

This fresh corn and seafood chowder packs a serious punch, thanks to its custom-blended, low-sodium Chesapeake Seasoning. Unlike traditional Old Bay Seasoning, this homemade version has a subtle hint of sweetness and a fiery kick of spice, paired with the distinct, earthy depth of ground bay. Loaded with tender shrimp, pillowy potato gnocchi, and the snap of fresh summer corn, this hearty chowder is the ultimate all-in-one bowl. CLICK HERE for the recipe.