Description
This Sweet Corn and Shrimp Chowder is a rich and creamy soup, perfect for a comforting meal. The blend of tender shrimp, sweet corn, and hearty potatoes makes for a filling dish, while smoked paprika and cayenne add layers of flavor with a hint of heat. This chowder can be made with either chicken or vegetable broth, and you can adjust the creaminess with either heavy cream or milk for a lighter option. It’s the perfect dish for any occasion, from family dinners to special gatherings.
Ingredients
Scale
For the Soup:
- 1 pound (450 grams) of shrimp, shells and veins removed
- 1 tablespoon olive oil (for cooking the shrimp)
- 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
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 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)
- Salt and pepper (to taste)
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prepare the Shrimp:
In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from heat, cut the shrimp into small pieces, and set aside. - Make the Chowder:
In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced onion, celery, and minced garlic. Cook for 4-5 minutes until the vegetables are soft and the onion becomes translucent. - Add Potatoes and Corn:
Stir in the diced potatoes and corn kernels, then cook for an additional 2-3 minutes to allow the flavors to combine. - Season the Soup:
Add the smoked paprika, thyme, bay leaf, and cayenne pepper (if using). Stir to coat the vegetables with the spices. - Add Broth and Simmer:
Pour in the chicken or vegetable broth and bring the soup to a simmer. Reduce the heat and cook for 15-20 minutes, or until the potatoes are soft when pierced with a fork. - Creamy Base:
Once the potatoes are tender, stir in the heavy cream and whole milk (for a creamier texture). Let the chowder simmer for another 5-7 minutes until the soup thickens slightly. - Add Shrimp:
Add the chopped shrimp to the chowder and stir to combine. Let the shrimp heat through for 2-3 minutes. - Taste and Adjust Seasoning:
Taste the chowder and adjust the seasoning with salt and freshly ground black pepper as needed.
Notes
- For a lighter version: You can replace the heavy cream with whole milk or use half-and-half for a middle ground.
- Add some spice: If you enjoy a spicier chowder, increase the amount of cayenne pepper or add some chopped jalapeños.
- Using frozen corn: If you’re using frozen corn, ensure it’s thawed before adding it to the soup.
- Optional toppings: Garnish with extra parsley or serve with crusty bread for dipping.
- Shrimp substitution: If you prefer, you can replace shrimp with other seafood like crab or scallops for a variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6 g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 170mg