Description
This Sweet Corn and Shrimp Chowder is a rich and creamy soup packed with tender shrimp, sweet corn, and hearty potatoes. Perfect for a comforting meal, this chowder combines smoky paprika and thyme with fresh vegetables and creamy broth, making it a deliciously satisfying dish for any day.
Ingredients
Scale
Seafood
- 1 pound (450 grams) shrimp, shells and veins removed
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and cut into small pieces
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup celery, diced
Spices & Herbs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon fresh parsley, chopped (for garnish)
Liquids & Oils
- 1 tablespoon olive oil (for cooking the shrimp)
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream (or whole milk for a lighter option)
- 1 cup whole milk (for a creamier texture)
Other
- Lemon wedges (for serving)
Instructions
- Prepare the shrimp: Heat olive oil in a large pot or Dutch oven over medium heat. Add the peeled and deveined shrimp and cook for 2-3 minutes until the shrimp turn pink and opaque. Remove the shrimp from the pot and set aside.
- Sauté the aromatics: In the same pot, add the diced onion and minced garlic. Cook for 4-5 minutes until the onions become translucent and fragrant, stirring occasionally to prevent burning.
- Add vegetables and spices: Add the diced potatoes, corn kernels, and celery to the pot. Stir in smoked paprika, dried thyme, bay leaf, salt, pepper, and cayenne pepper if using. Cook for an additional 3-4 minutes to let the flavors meld.
- Pour in broth: Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Add milk and cream: Lower the heat to medium-low and stir in the heavy cream and whole milk to achieve the desired creamy texture. Heat gently without boiling to avoid curdling.
- Return shrimp to chowder: Add the cooked shrimp back into the pot. Simmer for another 2-3 minutes to warm the shrimp through and allow the flavors to combine.
- Final touches and serving: Remove the bay leaf, adjust seasoning with additional salt and pepper if necessary. Ladle the chowder into bowls, garnish with fresh chopped parsley, and serve with lemon wedges on the side for a bright finish.
Notes
- You can substitute shrimp with other seafood like scallops or crab for variety.
- For a dairy-free version, use coconut milk instead of cream and milk.
- Leftover chowder can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adjust cayenne pepper to control the spice level to your preference.
- Using fresh corn will give the best flavor, but frozen or canned corn works well in a pinch.
