Description
A creamy and flavorful shrimp corn chowder that combines tender shrimp with fresh corn and vegetables, perfect for a comforting meal.
Ingredients
Scale
- 450 grams peeled and deveined shrimp
- 1 small onion, finely chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 450 grams corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1–2 small jalapeños, seeded and chopped
- 30 grams butter
- 360 milliliters half-and-half
- 240 milliliters heavy cream
- 720 milliliters chicken broth
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Lemon wedges for serving (optional)
Instructions
- In a large pot or Dutch oven, melt 15 grams of butter over medium heat. Add shrimp and cook for 2 to 3 minutes until pink and opaque. Remove shrimp and set aside.
- Add remaining butter to the pot. Once melted, add onion, celery, and bell pepper. Sauté for 5 minutes until vegetables soften.
- Incorporate diced potatoes and corn kernels into the pot. Stir and cook for 2 to 3 minutes.
- Sprinkle garlic powder, smoked paprika, salt, and pepper over the mixture. Stir to distribute evenly.
- Pour in chicken broth and add bay leaf. Bring to a simmer, then reduce heat and cook for 15 to 20 minutes until potatoes are tender.
- Stir in half-and-half or heavy cream. Simmer gently for 5 to 10 minutes until slightly thickened and heated through.
- Return cooked shrimp to the pot and stir gently to combine.
- Taste and adjust salt, pepper, and smoked paprika as needed. Add chopped jalapeños if desired for heat.
- Allow chowder to simmer for an additional 5 minutes to blend flavors and warm shrimp thoroughly.
- Remove bay leaf, garnish with fresh parsley, and serve with lemon wedges if preferred.
Notes
- For a spicier chowder, increase the number of jalapeños.
- Use fresh corn for the best flavor or frozen if fresh is unavailable.
- This recipe can be made ahead; just reheat before serving.
- Consider adding other vegetables such as carrots or peas for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5 grams
- Sodium: 700 mg
- Fat: 28 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 175 mg