Corn and shrimp soup
Ingredients (for 4 servings):
For the Soup:
1 pound (450 grams) of shrimp, with shells and veins removed.
1 tablespoon of olive oil for cooking the shrimp.
1 medium onion, diced
2 cloves garlic, minced
2 potatoes of medium size, peeled and cut into small pieces.
2 cups of corn kernels (fresh, frozen, or canned)
1 cup celery, diced
1/2 teaspoon smoked paprika
1/2 teaspoon of dried thyme
1 bay leaf
4 cups of chicken broth or vegetable broth
1 cup heavy cream (or whole milk for a lighter option)
1 cup of whole milk (you can add it for a creamier texture).
Salt and pepper (to your liking)
1/2 teaspoon cayenne pepper (optional, for heat)
1 tablespoon fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
Prepare the Shrimp:
Prepare the shrimp:
In a big frying pan, warm up 1 tablespoon of olive oil on medium-high heat.
Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque.
Take the shrimp off the heat, cut them into small pieces, and keep them to the side.
Make the Chowder:
Cook the vegetables in a pan with a little oil.
In a large pot or Dutch oven, heat a bit of oil over medium heat.
Put the chopped onion, celery, and crushed garlic in the pan and cook for 4-5 minutes until the vegetables are soft and the onion is see-through.
Put the potatoes and corn in.
Stir in the diced potatoes and corn kernels, then cook for another 2-3 minutes.
Add seasoning to the soup.
Add the smoked paprika, thyme, bay leaf, and cayenne pepper (if using). Stir to coat the vegetables with the spices.
Include broth and let it cook slowly.
Pour in the chicken broth and bring the soup to a simmer.
Lower the temperature and cook for 15-20 minutes, or until the potatoes are soft when pierced with a fork.
Creamy base:
Once the potatoes are cooked, stir in the heavy cream and whole milk (if using). Allow the chowder to simmer for another 5-7 minutes, until the soup thickens slightly.
Mix shrimp and seasonings.
Put the shrimp in.
Add the chopped shrimp back into the chowder and stir to combine. Let the shrimp heat through for 2-3 minutes.
Season to taste:
Taste the chowder and adjust the seasoning with salt and freshly ground black pepper as needed.
Serve:
Add a decoration and serve.
Ladle the chowder into bowls, garnish with freshly chopped parsley, and serve with lemon wedges on the side for a bright, fresh kick.
Tips:
For extra flavor: When cooking the vegetables, you can add some white wine for extra flavor, or cook the garlic with a little butter for a tastier dish.
Thickening the soup: If you like a thicker chowder, you can mash a few of the potatoes in the pot with a potato masher or an immersion blender for a creamier texture.
Add a smoky kick: Smoked sausage or bacon can be added along with the onions for a smoky flavor that complements the sweetness of the corn.
Shrimp that is frozen. If using frozen shrimp, make sure they are thawed and patted dry before cooking to avoid excess water in the dish.
Sweet Corn and Shrimp Chowder is a rich, creamy, and comforting soup with a perfect balance of sweetness from the corn and savory flavors from the shrimp. It’s perfect for a nice dinner, providing warmth and satisfaction with every bite!
