Description
Shrimp and corn chowder is a comforting and flavorful dish that combines sweet corn with tender shrimp in a creamy broth. Perfect for cozy nights or impressing guests, this chowder evokes memories of summer gatherings and warm kitchens. With a blend of savory ingredients and customizable options, it’s not only simple to prepare but also a delightful addition to any meal.
Ingredients
Scale
- 1 lb fresh shrimp, peeled
- 2 cups sweet corn (fresh or canned)
- 1 cup heavy cream
- 4 cups chicken broth (low-sodium preferred)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium Yukon Gold potatoes, diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 tbsp olive oil
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat. Sauté the chopped onion until translucent (about 5 minutes).
- Add minced garlic and diced potatoes; cook for another 3 minutes.
- Pour in chicken broth and add the corn. Simmer for 10-15 minutes until the potatoes are tender.
- Stir in heavy cream and shrimp; cook until shrimp turn pink (about 5-7 minutes).
- Season with salt, pepper, thyme, and smoked paprika. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg