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Sweet Corn and Shrimp Chowder

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Sweet Corn and Shrimp Chowder

A rich, creamy, and comforting soup that beautifully balances the sweetness of corn with the savory goodness of shrimp. This dish is perfect for a cozy dinner, bringing warmth and satisfaction in every bite!

Ingredients (Serves 4):

For the Soup:

  • 1 pound (450 grams) shrimp, peeled and deveined
  • 1 tablespoon olive oil (for cooking the shrimp)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 cup celery, diced
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy cream (or whole milk for a lighter option)
  • 1 cup whole milk (optional, for extra creaminess)
  • Salt and pepper to taste
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

1. Prepare the Shrimp:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add the shrimp and cook for 2-3 minutes per side, until pink and opaque.
  • Remove the shrimp from the pan, chop into bite-sized pieces, and set aside.

2. Sauté the Vegetables:

  • In a large pot or Dutch oven, heat a bit of oil over medium heat.
  • Add the diced onion, celery, and minced garlic. Cook for 4-5 minutes until the vegetables are softened and the onion becomes translucent.

3. Add Potatoes and Corn:

  • Stir in the diced potatoes and corn kernels. Cook for another 2-3 minutes to combine flavors.

4. Season the Soup:

  • Add the smoked paprika, dried thyme, bay leaf, and cayenne pepper (if using). Stir well to coat the vegetables with the spices.
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5. Simmer the Broth:

  • Pour in the chicken broth. Bring the mixture to a simmer over medium heat.
  • Reduce the heat to low and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

6. Create the Creamy Base:

  • Stir in the heavy cream and whole milk (if using). Allow the chowder to simmer for another 5-7 minutes, letting the soup thicken slightly.

7. Add Shrimp and Final Seasoning:

  • Return the cooked shrimp to the chowder and stir to combine. Let the shrimp heat through for 2-3 minutes.
  • Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.

8. Serve and Garnish:

  • Ladle the chowder into bowls. Garnish with freshly chopped parsley and serve with lemon wedges for a bright, fresh kick.

Tips:

  • Thicker Chowder: Mash some of the cooked potatoes with a potato masher or blend briefly with an immersion blender.
  • Smoky Flavor Boost: Add chopped bacon or smoked sausage while sautéing the onions.
  • Extra Flavor: Deglaze the vegetables with a splash of white wine or cook the garlic with butter for added depth.
  • Using Frozen Shrimp: Ensure they are thawed and patted dry to avoid excess water in the soup.

Nutritional Information (Approximate per serving):

  • Calories: 350
  • Protein: 28g
  • Carbohydrates: 30g
  • Fat: 14g

This Sweet Corn and Shrimp Chowder is sure to become a family favorite with its velvety texture and rich, satisfying flavors. Perfect for a weeknight dinner or a weekend indulgence!

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