Shrimp Corn Chowder: A Creamy Comfort Food Delight!
Shrimp Corn Chowder is a creamy and comforting soup perfect for chilly nights or cozy dinners. This easy one-pot recipe combines shrimp, corn, and potatoes in a rich, flavorful broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups corn kernels (fresh or frozen)
- 2 cups diced potatoes (Yukon gold or russet)
- 1 ½ cups seafood or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- ½ tsp smoked paprika
- ½ tsp dried thyme
- Salt & pepper to taste
- 1 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add diced onions and garlic, and sauté until fragrant.
- Stir in corn and potatoes, then pour in the broth. Season with thyme, paprika, salt, and pepper. Simmer for 15 minutes until potatoes are fork-tender.
- Stir in the heavy cream and milk. If you like it thicker, whisk the flour with a bit of cold water and mix it in. Let simmer for another 5–7 minutes.
- Add shrimp to the pot and cook for 4–5 minutes until pink and juicy.
- Ladle into bowls, top with chopped parsley, and serve hot with crusty bread or crackers.
Notes
- This chowder can be made with fresh or frozen corn.
- For a spicier kick, consider adding a pinch of cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Protein: 28g