Sweet Corn and Shrimp Chowder
A rich, creamy, and comforting soup that beautifully balances the sweetness of corn with the savory goodness of shrimp. This dish is perfect for a cozy dinner, bringing warmth and satisfaction in every bite!
Ingredients (Serves 4):
For the Soup:
- 1 pound (450 grams) shrimp, peeled and deveined
- 1 tablespoon olive oil (for cooking the shrimp)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup celery, diced
- ½ teaspoon smoked paprika
- ½ 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 (optional, for extra creaminess)
- Salt and pepper to taste
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
1. Prepare the Shrimp:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the shrimp and cook for 2-3 minutes per side, until pink and opaque.
- Remove the shrimp from the pan, chop into bite-sized pieces, and set aside.
2. Sauté the Vegetables:
- In a large pot or Dutch oven, heat a bit of oil over medium heat.
- Add the diced onion, celery, and minced garlic. Cook for 4-5 minutes until the vegetables are softened and the onion becomes translucent.
3. Add Potatoes and Corn:
- Stir in the diced potatoes and corn kernels. Cook for another 2-3 minutes to combine flavors.
4. Season the Soup:
- Add the smoked paprika, dried thyme, bay leaf, and cayenne pepper (if using). Stir well to coat the vegetables with the spices.
5. Simmer the Broth:
- Pour in the chicken broth. Bring the mixture to a simmer over medium heat.
- Reduce the heat to low and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
6. Create the Creamy Base:
- Stir in the heavy cream and whole milk (if using). Allow the chowder to simmer for another 5-7 minutes, letting the soup thicken slightly.
7. Add Shrimp and Final Seasoning:
- Return the cooked shrimp to the chowder and stir to combine. Let the shrimp heat through for 2-3 minutes.
- Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
8. Serve and Garnish:
- Ladle the chowder into bowls. Garnish with freshly chopped parsley and serve with lemon wedges for a bright, fresh kick.
Tips:
- Thicker Chowder: Mash some of the cooked potatoes with a potato masher or blend briefly with an immersion blender.
- Smoky Flavor Boost: Add chopped bacon or smoked sausage while sautéing the onions.
- Extra Flavor: Deglaze the vegetables with a splash of white wine or cook the garlic with butter for added depth.
- Using Frozen Shrimp: Ensure they are thawed and patted dry to avoid excess water in the soup.
Nutritional Information (Approximate per serving):
- Calories: 350
- Protein: 28g
- Carbohydrates: 30g
- Fat: 14g
This Sweet Corn and Shrimp Chowder is sure to become a family favorite with its velvety texture and rich, satisfying flavors. Perfect for a weeknight dinner or a weekend indulgence!
