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Sweet Corn and Shrimp Chowder

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This Sweet Corn and Shrimp Chowder is a rich, creamy, and flavorful soup that combines tender shrimp, sweet corn, and hearty vegetables. Perfect for a cozy lunch or dinner, this chowder is a delightful way to enjoy seafood with a touch of sweetness.

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 2 cups sweet corn kernels (fresh, frozen, or canned)
  • 1 lb (450 g) shrimp, peeled and deveined
  • 4 cups chicken or seafood broth
  • 1 cup heavy cream or half-and-half
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Sauté Aromatics:

  1. Melt the butter in a large pot over medium heat.
  2. Add the diced onion and cook for 3-4 minutes, or until softened.
  3. Stir in the garlic and cook for 1 minute, until fragrant.

2. Add Potatoes and Corn:

  1. Add the diced potatoes and sweet corn to the pot.
  2. Pour in the chicken or seafood broth, then stir in the smoked paprika, thyme, salt, and pepper.
  3. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.

3. Cook the Shrimp:

  1. Add the shrimp to the pot and simmer for 3-5 minutes, or until the shrimp are pink and cooked through.

4. Finish with Cream:

  1. Reduce the heat to low and stir in the heavy cream or half-and-half.
  2. Taste the chowder and adjust seasoning with additional salt, pepper, or cayenne for a spicy kick.

5. Serve:

  1. Ladle the chowder into bowls and garnish with chopped fresh parsley.
  2. Serve warm with crusty bread or oyster crackers.

Notes

  • For Extra Flavor: Sauté diced bacon before adding the onion, and use the rendered fat for cooking the vegetables.
  • Thicker Chowder: Mash some of the potatoes with a fork or immersion blender before adding the cream.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the shrimp.

Find it online: https://recipe.ukfinda.com/sweet-corn-and-shrimp-chowder/