Shrimp Corn Chowder

Nutriscore Rating: 69/100

Dive into the comforting warmth of Shrimp Corn Chowder, a hearty and flavorful bowl of goodness that combines tender shrimp, sweet corn, and creamy potatoes in a velvety broth. This easy-to-make chowder starts with a fragrant base of sautéed onion, celery, and garlic, thickened with a golden roux for a rich, satisfying texture. A blend of smoked paprika and a touch of heavy cream enhances the dish with well-balanced spice and luxurious creaminess. Perfect for a cozy weeknight dinner or an elevated lunch, this one-pot wonder is garnished with fresh parsley and green onions for a burst of color and freshness. Ready in just 45 minutes, this shrimp and corn chowder is the ultimate comfort food you'll want to savor all year round.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 large Yellow onion, finely diced
• 2 stalks Celery, finely diced
• 3 cloves Garlic, minced
• 3 tablespoons All-purpose flour
• 4 cups Chicken or seafood stock
• 2 large Russet potatoes, peeled and diced into 1/2-inch cubes
• 2 cups Fresh or frozen corn kernels
• 1 cup Heavy cream
• 1 pound Large shrimp, peeled, deveined, and tails removed
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 2 stalks Green onions, sliced (for garnish)

📝 Instructions

9 steps

1. In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.

2. Add the diced onion, celery, and garlic to the pot. Sauté for 3-5 minutes, until the vegetables are softened and the onion is translucent.

3. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to form a roux. This will help thicken the chowder.

4. Slowly pour in the chicken or seafood stock, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.

5. Add the diced potatoes to the pot. Cover and simmer for 10-12 minutes, or until the potatoes are just tender when pierced with a fork.

6. Stir in the corn kernels and heavy cream. Simmer uncovered for 5 minutes, allowing the flavors to meld.

7. Season the shrimp with the smoked paprika, salt, and black pepper. Add the shrimp to the pot and cook for 3-5 minutes, or until they turn pink and are cooked through.

8. Taste the chowder and adjust for salt and pepper, if needed.

9. Ladle the chowder into bowls and garnish with fresh parsley and sliced green onions before serving.

Nutrition Facts

1 serving (735.6g)

Calories		644
% Daily Value*
Total Fat		31.6 g	41%
	Saturated Fat	16.2 g	81%
	Polyunsaturated Fat	0.0 g
Cholesterol		297 mg	99%
Sodium		1609 mg	70%
Total Carbohydrate		55.2 g	20%
	Dietary Fiber	5.9 g	21%
	Total Sugars	9.6 g
Protein		35.3 g	71%
Vitamin D		0.1 mcg	0%
Calcium		111 mg	9%
Iron		2.9 mg	16%
Potassium		1403 mg	30%

*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.

Source of Calories

Fat: 1133 cal (43.9%%)

Protein: 566 cal (22.0%%)

Carbs: 879 cal (34.1%%)