Chipotle Shrimp and Corn Chowder
Dive into a bowl of indulgent flavor with this Chipotle Shrimp and Corn Chowder, a creamy, smoky twist on classic comfort food. Packed with tender shrimp, sweet corn kernels, and hearty russet potatoes, this chowder is elevated by the rich heat of chipotle peppers in adobo sauce, which infuses every bite with a bold, smoky kick. A velvety blend of chicken or vegetable broth and heavy cream creates a luscious base, balanced perfectly with aromatic garlic, onion, and warming spices like paprika and cumin. This quick and easy recipe, ready in just 45 minutes, is perfect for weeknight dinners or cozy gatherings. Garnish with fresh cilantro and a squeeze of lime for a bright, zesty finish, and serve with crusty bread for the ultimate meal. Great for seafood lovers, this chowder delivers big on flavor and comfort!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, finely chopped
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 large russet potato, peeled and diced
- 2 cups frozen or fresh corn kernels
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 4 lime wedges (optional)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Mix in the chopped chipotle peppers and cook for 1 minute to release their flavor.
Sprinkle the flour over the onions and chipotle mixture, stirring continuously for 1-2 minutes to create a roux.
Gradually pour in the chicken or vegetable broth while whisking to avoid lumps. Bring to a simmer.
Add the diced potato, paprika, cumin, salt, and black pepper. Cover and simmer for 10-12 minutes until the potatoes are tender.
Stir in the corn and heavy cream, and cook for another 5 minutes to heat through.
Pat the shrimp dry with a paper towel and season lightly with salt and pepper. Add them to the chowder and simmer for 3-4 minutes, or until the shrimp are pink and opaque.
Taste and adjust seasoning as needed.
Ladle the chowder into bowls and garnish with fresh cilantro and a squeeze of lime, if desired. Serve immediately.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1163 mg | 388% | |
| Sodium | 7212 mg | 314% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 37.0 g | ||
| Protein | 140.8 g | 282% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 512 mg | 39% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4243 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
