Description
A comforting and hearty Sweet Corn and Shrimp Chowder, combining tender shrimp, sweet corn, and creamy potatoes in a flavorful broth. Perfect for a warm meal that balances sweetness, spice, and freshness with hints of smoked paprika and thyme.
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
Seasonings
- 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)
Liquids
- 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)
Garnish
- 1 tablespoon fresh parsley, chopped
- Lemon wedges (for serving)
Instructions
- Cook the shrimp: Heat olive oil in a large pot or Dutch oven over medium heat. Add the shrimp and cook for about 2-3 minutes per side until they turn pink and are cooked through. Remove shrimp from the pot and set aside.
- Sauté aromatics: In the same pot, add diced onion and minced garlic. Sauté for 3-4 minutes until onions are translucent and fragrant.
- Add vegetables and spices: Add diced potatoes, corn kernels, diced celery, smoked paprika, dried thyme, bay leaf, and optional cayenne pepper to the pot. Stir to combine all ingredients.
- Add broth and simmer: Pour in the chicken or vegetable broth. Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until potatoes are tender.
- Blend for creaminess (optional): To thicken the chowder, optionally blend about half of the soup with an immersion blender or in batches in a regular blender and then return it to the pot.
- Add dairy and shrimp: Stir in heavy cream and whole milk to the soup. Return cooked shrimp to the pot and cook for another 3-5 minutes to heat through. Season with salt and pepper to taste.
- Serve: Remove bay leaf. Ladle chowder into bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side for squeezing over the chowder.
Notes
- You can substitute shrimp with other seafood like scallops or crab meat.
- For a lighter version, use whole milk instead of heavy cream or reduce the cream quantity.
- Frozen corn can be used if fresh corn is not available; simply thaw before using.
- Adjust cayenne pepper amount based on your preference for spiciness.
- If you prefer a thicker chowder, blending a portion of the soup is recommended.
- Serve with crusty bread or oyster crackers for added texture.
