Shrimp and Corn Chowder Recipe
This Shrimp and Corn Chowder recipe combines tender shrimp, sweet corn, and hearty potatoes in a creamy, savory broth that’s as comforting as it is delicious. Perfect for cool days or when you’re craving a rich and flavorful soup, this chowder brings together fresh seafood and earthy vegetables to create a memorable meal. With just a few simple steps, you can prepare a chowder that tastes like it’s been simmering all day.
Equipment
- Large soup pot or Dutch oven
- Ladle
- Cutting board
- knife
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
Instructions
- Sauté the Shrimp: In a large pot, heat olive oil over medium heat. Add shrimp, garlic, and smoked paprika, cooking until shrimp are pink. Remove shrimp from the pot and set aside.
- Cook the Vegetables: In the same pot, add onions and sauté until translucent, about 3 minutes. Add potatoes and cook for 5 minutes.
- Add Broth: Pour in the broth, bring to a boil, then reduce to a simmer. Cook until potatoes are tender, about 15 minutes.
- Add Corn and Cream: Stir in corn and heavy cream. Simmer for another 5 minutes until the chowder is creamy and slightly thickened.
- Combine Shrimp: Add the cooked shrimp back into the pot and stir until well combined. Season with salt and pepper.
- Garnish and Serve: Ladle into bowls, garnish with fresh parsley, and add a lemon wedge on the side if desired.
Notes
- For added flavor, simmer the corn cobs in the broth if using fresh corn.
- Adjust thickness by mashing a few potatoes with a fork and stirring back into the chowder.
