Description
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
Units
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:
- Melt the butter in a large pot over medium heat.
- Add the diced onion and cook for 3-4 minutes, or until softened.
- Stir in the garlic and cook for 1 minute, until fragrant.
2. Add Potatoes and Corn:
- Add the diced potatoes and sweet corn to the pot.
- Pour in the chicken or seafood broth, then stir in the smoked paprika, thyme, salt, and pepper.
- Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
3. Cook the Shrimp:
- 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:
- Reduce the heat to low and stir in the heavy cream or half-and-half.
- Taste the chowder and adjust seasoning with additional salt, pepper, or cayenne for a spicy kick.
5. Serve:
- Ladle the chowder into bowls and garnish with chopped fresh parsley.
- 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.