shrimp corn chowder
This creamy Shrimp Corn Chowder is a comforting soup that combines sweet corn, tender shrimp, and hearty potatoes, making it perfect for a cozy dinner or a special occasion.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle
- 1 Blender (optional for smoother chowder)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced (about 2 cups)
- 3 cups corn kernels (fresh, frozen, or canned)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 pound shrimp, peeled and deveined
- to taste salt
- to taste pepper
- 1 teaspoon smoked paprika
- for garnish fresh parsley, chopped
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and sauté for an additional minute.
- Add the diced potatoes to the pot and stir everything together. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
- Stir in the corn kernels and smoked paprika. Continue to cook for another 5 minutes.
- Add the heavy cream and bring the chowder back to a gentle simmer. Then, add the shrimp and cook until they turn pink and opaque, about 5 minutes.
- Taste and season with salt and pepper as needed. If you prefer a smoother texture, you can blend a portion of the chowder and then stir it back into the pot.
- Serve hot, garnished with fresh parsley.
- Feel free to customize the chowder by adding vegetables like bell peppers or carrots.
- If desired, serve with crusty bread or crackers on the side.
Notes
Feel free to customize the chowder by adding vegetables like bell peppers or carrots.
You can use canned corn for convenience, but fresh or frozen corn will give the best flavor.
If desired, serve with crusty bread or crackers on the side.