Sweet Corn Chowder with Shrimp and Red Peppers
Dive into a bowl of comforting Sweet Corn Chowder with Shrimp and Red Peppers, a luscious blend of creamy textures and vibrant flavors. This hearty recipe combines tender shrimp, sweet corn kernels, and red bell peppers with a velvety base of potatoes, aromatics, and a touch of smoked paprika for a subtle smoky kick. Perfected with a swirl of heavy cream and fresh parsley, this chowder strikes a delightful balance between rustic and refined. Ready in under an hour, it's an easy yet elegant dish ideal for cozy weeknight dinners or entertaining guests. Serve with crusty bread for the ultimate soul-warming meal.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced small
- 2 medium Russet potatoes, peeled and diced small
- 3 cups Fresh or frozen corn kernels
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 pound Raw shrimp, peeled, deveined, and tails removed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley, chopped
- Crusty bread, for serving (optional)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter melts.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until fragrant.
Add the diced potatoes, corn kernels, chicken or vegetable stock, salt, and black pepper. Bring the mixture to a gentle boil.
Lower the heat to medium-low and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
Using an immersion blender, carefully blend the soup partially to achieve a creamy texture while leaving some chunks intact. Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return it to the pot.
Gently stir in the heavy cream and smoked paprika, bringing the chowder back to a simmer.
Add the shrimp to the chowder and cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
Taste the chowder and adjust the seasoning with additional salt or pepper, if desired.
Remove the pot from heat and stir in the chopped parsley.
Ladle the chowder into bowls and serve hot, optionally accompanied by crusty bread.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1159 mg | 386% | |
| Sodium | 6810 mg | 296% | |
| Total Carbohydrate | 249.1 g | 91% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 56.3 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 5516 mg | 117% | |
*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.
