Description
Creamy sweet corn and shrimp chowder brings coastal comfort to kitchen tables with rich, velvety flavors. Packed with succulent shrimp and sweet summer corn, this hearty soup delivers warmth and satisfaction in each spoonful you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 lb (450 g) shrimp, peeled and deveined
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 4 cups chicken or seafood broth
- 1 cup heavy cream or half-and-half
Vegetable Ingredients:
- 1 small onion, diced
- 2 medium potatoes, peeled and diced
- 2 cloves garlic, minced
Seasoning and Garnish Ingredients:
- 2 tablespoons unsalted butter
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- In a spacious pot, melt butter over medium heat until it shimmers and becomes fragrant.
- Gently sauté diced onions until translucent and softened, releasing their sweet aroma.
- Introduce minced garlic and quickly stir to prevent burning, allowing its pungent essence to bloom.
- Incorporate diced potatoes and sweet corn kernels into the aromatic base, creating a hearty foundation.
- Pour in broth and sprinkle smoked paprika, thyme, salt, and pepper to infuse deep, complex flavors.
- Simmer the mixture gently, allowing potatoes to tenderize and vegetables to absorb the seasoned liquid, approximately 15-20 minutes.
- Delicately introduce raw shrimp, letting them gently poach in the simmering chowder until they turn blush pink and become opaque.
- Lower the heat and swirl in cream, transforming the soup into a luscious, velvety consistency.
- Taste and calibrate seasonings, potentially adding a whisper of cayenne for subtle warmth.
- Ladle the rich, creamy chowder into waiting bowls, adorning with a sprinkle of fresh parsley.
- Present immediately alongside crusty artisan bread or crisp oyster crackers for a complete maritime-inspired meal.
Notes
- Adjust the spiciness level by adding cayenne pepper gradually, tasting as you go to avoid overwhelming heat.
- For a lighter version, substitute half-and-half with whole milk or a non-dairy alternative like coconut milk for dietary restrictions.
- Ensure shrimp are cooked just until pink to prevent rubbery texture, which happens when overcooked.
- Enhance flavor by using seafood stock instead of chicken broth for a more intense maritime taste profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 150 mg