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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.
See also  Pioneer Woman Sausage Gravy

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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