Description
A creamy and hearty shrimp and corn chowder that’s perfect for any meal. This dish combines tender shrimp, sweet corn, and rich flavors for a comforting bowl of soup.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels, fresh or frozen
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add potatoes, corn, broth, salt, black pepper, paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
- Stir in shrimp and cook for 3-4 minutes until shrimp turn pink.
- Pour in heavy cream and simmer for another 2 minutes.
- Garnish with fresh parsley before serving.
Notes
- Use fresh corn for the best flavor, but frozen works well too.
- Adjust the cayenne pepper to control the spiciness.
- For a thicker chowder, mash some of the potatoes before adding the shrimp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg