Description
A creamy and comforting chowder that combines shrimp and sweet corn, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 celery stalks (chopped)
- 2 medium potatoes (peeled and diced)
- 3 cups corn kernels (fresh, frozen, or canned)
- 3 cups chicken broth
- 1 ½ cups half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 bay leaf
- 1 tablespoon fresh parsley (chopped, for garnish)
- Lemon wedges (for serving, optional)
Instructions
- Prepare the shrimp: In a medium-sized pot, heat 1 tablespoon of butter over medium heat. Add the shrimp and sauté until pink and opaque, about 3-4 minutes. Remove and set aside.
- Cook the vegetables: In the same pot, add the remaining butter, onion, celery, and diced red bell pepper. Cook until the onion is translucent, about 5 minutes. Add salt and pepper.
- Simmer the chowder: Add the potatoes, corn, chicken broth, bay leaf, garlic powder, smoked paprika, and thyme. Bring to a simmer and cook until potatoes are fork-tender, about 15 minutes.
- Final touches: Stir in the half-and-half and heavy cream (if using), then return the shrimp. Heat for another 5 minutes.
- Serve and garnish: Remove the bay leaf, ladle chowder into bowls, garnish with parsley, and serve with lemon wedges.
Notes
This chowder can be customized with leftover ingredients and keeps well in the refrigerator for 3-4 days. Perfect for freezing!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 100mg