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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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