Shrimp Corn Chowder
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.
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Recipe Information
Ingredients
- 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
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, celery, and garlic to the pot. Sauté for 3-5 minutes, until the vegetables are softened and the onion is translucent.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to form a roux. This will help thicken the chowder.
Slowly pour in the chicken or seafood stock, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
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.
Stir in the corn kernels and heavy cream. Simmer uncovered for 5 minutes, allowing the flavors to meld.
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.
Taste the chowder and adjust for salt and pepper, if needed.
Ladle the chowder into bowls and garnish with fresh parsley and sliced green onions before serving.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 6902 mg | 300% | |
| Total Carbohydrate | 225.8 g | 82% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 39.9 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 5539 mg | 118% | |
*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.
