Sweet Corn and Shrimp Chowder: A Hearty, Flavorful Delight

There’s something incredibly comforting about a warm bowl of chowder, especially when it’s packed with fresh, sweet corn and succulent shrimp. Sweet Corn and Shrimp Chowder is a delightful dish that combines the natural sweetness of corn with the rich flavors of shrimp, all brought together in a creamy, flavorful broth. Whether you’re looking for a hearty dinner or a special meal to impress guests, this chowder is sure to become a new favorite in your recipe collection.

With a balance of savory ingredients and a touch of sweetness from the corn, this chowder is the perfect way to enjoy seafood in a comforting and satisfying form. Easy to prepare and absolutely delicious, it’s a recipe that brings the best of both worlds: the heartiness of a chowder and the freshness of shrimp.

Why You’ll Love Sweet Corn and Shrimp Chowder

Creamy & Hearty: The chowder’s creamy texture, combined with the tender shrimp and sweet corn, makes for a comforting and filling meal.
Flavorful: The combination of sweet corn, shrimp, and aromatic vegetables creates a perfectly balanced soup that is rich in flavor.
Quick & Easy: This recipe is surprisingly quick to make, and most of the ingredients are pantry staples, making it ideal for a weeknight dinner or a cozy weekend meal.
Customizable: You can add your favorite herbs or spices to elevate the flavors, or switch up the vegetables to suit your preferences.

Ingredients for Sweet Corn and Shrimp Chowder

1 tablespoon olive oil (for sautéing)
1 medium onion, chopped
2 garlic cloves, minced
2 medium potatoes, peeled and diced
4 cups chicken broth (or vegetable broth)
1 can (15 oz) sweet corn kernels, drained (or use fresh or frozen corn)
1 pound shrimp, peeled and deveined (fresh or frozen)
1 cup heavy cream
1 teaspoon dried thyme (or fresh thyme if you prefer)
1/2 teaspoon smoked paprika (optional, for a smoky flavor)
Salt and pepper, to taste
Fresh parsley or chives, chopped (for garnish)

How to Make Sweet Corn and Shrimp Chowder

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 4-5 minutes, until softened and translucent.
Add the minced garlic and cook for another 1-2 minutes, stirring occasionally, until fragrant.

Step 2: Cook the Potatoes

Add the diced potatoes to the pot and stir well to combine with the onions and garlic. Cook for about 5 minutes, letting the potatoes soften slightly.

Step 3: Add the Broth and Corn

Pour in the chicken broth and bring the mixture to a boil. Once it starts to boil, lower the heat and let it simmer for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Add the sweet corn (if using fresh or frozen corn, add it at this stage). Stir everything together and let it cook for another 3-4 minutes.

Step 4: Add the Shrimp and Cream

Once the potatoes are tender, add the shrimp to the pot. Stir gently to combine and cook for about 3-4 minutes, or until the shrimp turn pink and opaque.
Pour in the heavy cream, followed by the dried thyme and smoked paprika (if using). Stir to combine. Let the chowder simmer for an additional 5 minutes, allowing the flavors to meld together and the chowder to thicken slightly.

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