Shrimp and White Corn Hominy Chowder
Dive into a bowl of comfort with this vibrant Shrimp and White Corn Hominy Chowder, a creamy and hearty seafood soup that balances rich flavors with irresistible texture. Sweet, tender shrimp are the star of the show, swimming alongside nutty white corn hominy in a luscious base of heavy cream and savory broth. Aromatic vegetables like onion, celery, and carrot create a flavorful foundation, while smoked paprika and fresh thyme add a hint of warmth and earthiness. This one-pot dish is thickened to perfection with a classic roux and brightened with a splash of zesty lemon juice. Garnished with fresh parsley and served with a lemon wedge, this chowder is a soul-warming option for weeknight dinners or cozy gatherings. Ready in just 45 minutes, it’s easy to make yet impressively indulgent—a must-try for seafood soup lovers! Perfect for keywords like "shrimp chowder", "white corn chowder", and "easy chowder recipe".
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Recipe Information
Ingredients
- 1 pound Raw shrimp (peeled and deveined)
- 2 cups Canned white corn hominy
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 2 stalks Celery (diced)
- 1 medium Carrot (diced)
- 3 cloves Garlic (minced)
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1.5 cups Heavy cream
- 1 Bay leaf
- 1 teaspoon Smoked paprika
- 1 teaspoon Fresh thyme leaves (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 Lemon (for garnish and seasoning)
Instructions
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the butter and olive oil and allow to melt and combine.
Add the diced onion, celery, and carrot to the pot. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the vegetables and stir continuously, cooking for 2-3 minutes to remove the raw flour taste. This will thicken the chowder base.
Gradually pour in the chicken or vegetable broth while stirring to avoid lumps. Turn the heat to medium-high and bring the mixture to a simmer.
Add the white corn hominy, bay leaf, smoked paprika, fresh thyme (if using), salt, and black pepper. Allow the soup to simmer gently for 10 minutes to develop flavor.
Reduce the heat to low and stir in the heavy cream. Continue to cook on low for another 5 minutes, ensuring the cream is well mixed and the chowder is heated through. Avoid boiling to prevent curdling.
Pat the shrimp dry with a paper towel and season lightly with salt and black pepper. Add the shrimp to the chowder and cook for 3-4 minutes until they are pink and cooked through.
Remove the bay leaf from the pot and adjust the seasoning with more salt and pepper, if needed. Squeeze in fresh lemon juice to taste for brightness.
Ladle the chowder into bowls and garnish with freshly chopped parsley and a wedge of lemon on the side. Serve warm and enjoy!
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.4 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 131 mg | 10% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 686 mg | 15% | |
*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.
