Corn Chowder with Shrimp
Indulge in the comforting goodness of Corn Chowder with Shrimp, a creamy and flavor-packed dish that’s perfect for any season. This hearty recipe combines the natural sweetness of fresh corn kernels with tender bites of red potatoes and succulent, paprika-spiced shrimp, all simmered in a rich broth infused with garlic and onion. Finished with a swirl of heavy cream and a sprinkle of fresh parsley, this chowder offers a velvety texture and a pop of color in every bowl. With just 15 minutes of prep time and straightforward cooking steps, it’s an ideal choice for weeknight dinners or weekend gatherings. Whether served as a satisfying main course or alongside crusty bread for dipping, this shrimp and corn chowder is sure to be a standout on your table. Perfect for fans of comforting soups, seafood recipes, and quick, crowd-pleasing meals!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 piece medium onion, diced
- 2 pieces celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 3 medium red potatoes, diced
- 3 cups fresh corn kernels (or frozen)
- 1 cup heavy cream
- 1 pound raw shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil and butter in a large pot over medium heat.
Add the diced onion and celery. Sauté for 4-5 minutes until softened.
Stir in the garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually whisk in the chicken or vegetable broth, making sure there are no lumps.
Add the diced potatoes, bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are just tender.
Stir in the corn kernels and heavy cream. Simmer for an additional 10 minutes.
Season the shrimp with smoked paprika, salt, and black pepper. Add them to the pot and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked.
Taste and adjust the seasoning as needed.
Serve the chowder hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1159 mg | 386% | |
| Sodium | 6583 mg | 286% | |
| Total Carbohydrate | 227.0 g | 83% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 52.2 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 5401 mg | 115% | |
*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.
