Corn and Shrimp Chowder
Creamy, comforting, and packed with flavor, this Corn and Shrimp Chowder is the perfect recipe for cozy dinners or gatherings. Succulent shrimp and sweet corn take center stage in this hearty dish, while potatoes, celery, and a touch of paprika add depth and texture. Fresh thyme infuses the chowder with subtle herbal notes, and a splash of heavy cream ties everything together into a velvety, rich broth. Ready in under an hour, this one-pot recipe is as easy as it is delicious, making it a go-to for weeknight meals or special occasions. Serve it hot with a sprinkle of fresh parsley for a garnish that’s as beautiful as it is tasty. Whether you’re craving a comforting seafood soup or looking for the ultimate chowder recipe, this Corn and Shrimp Chowder is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 3 cups corn kernels, fresh or frozen
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1.5 cups heavy cream
- 2 fresh thyme sprigs
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, heat the unsalted butter and olive oil over medium heat.
Season the shrimp with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Add the shrimp to the pot and cook for 2-3 minutes on each side or until they are pink and fully cooked. Remove the shrimp with a slotted spoon and set aside.
In the same pot, add the diced onion, minced garlic, and diced celery. Sauté for 4-5 minutes or until the onion is translucent and fragrant.
Add the diced potatoes and corn kernels to the pot. Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken or vegetable broth while stirring to prevent lumps. Increase the heat to medium-high and bring the mixture to a boil.
Reduce the heat to medium-low and add the thyme sprigs and paprika. Simmer for 15-20 minutes or until the potatoes are tender.
Remove the thyme sprigs from the pot and discard. Stir in the heavy cream and adjust the seasoning with the remaining salt and black pepper.
Chop the cooked shrimp into bite-sized pieces (if desired) and add them back to the pot. Cook for an additional 2-3 minutes to warm the shrimp.
Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 6710 mg | 292% | |
| Total Carbohydrate | 268.9 g | 98% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 52.4 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 6486 mg | 138% | |
*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.
