Description
A creamy and hearty shrimp corn chowder that combines sweet corn, tender shrimp, and potatoes in a rich broth, making it a comforting and flavorful meal perfect for any season.
Ingredients
Base Ingredients
- 2 tbsp butter
- 1 small onion, chopped
- 2 celery stalks, chopped
Vegetables
- 2 cups diced potatoes
- 2 cups corn kernels (fresh or frozen)
Liquids
- 2 cups chicken or seafood broth
- 1 cup milk
- 1/2 cup heavy cream
Seafood and Seasonings
- 200 g shrimp, peeled and deveined
- 1/2 tsp thyme
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: Melt butter in a pot over medium heat and sauté the chopped onion and celery until they are softened and fragrant, about 5 minutes.
- Simmer Vegetables: Add the diced potatoes, corn kernels, and broth to the pot. Bring the mixture to a simmer and cook until the potatoes are tender, approximately 15 minutes.
- Add Cream and Seasoning: Stir in the milk, heavy cream, and thyme. Allow the mixture to heat through but do not boil to avoid curdling.
- Cook Shrimp: Add the peeled and deveined shrimp to the pot and cook until they turn pink and are cooked through, about 3-5 minutes.
- Season: Taste and adjust seasoning with salt and freshly ground pepper as desired.
- Serve: Garnish with fresh parsley and serve the chowder warm for a comforting meal.
Notes
- Add crispy bacon for extra flavor and texture.
- Use half-and-half instead of heavy cream for a lighter chowder.
- Fresh corn kernels provide a sweeter flavor, but frozen works well year-round.
- For a dairy-free alternative, substitute milk and cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
