Description
This Shrimp and Corn Chowder is a rich, creamy soup that’s both comforting and flavorful. With fresh shrimp, sweet corn, and a smooth broth base, it’s the perfect dish to enjoy on a chilly day.
Ingredients
Scale
- 1 lb fresh shrimp (peeled and deveined)
- 2 cups sweet corn (fresh or frozen)
- 2 cups heavy cream
- 1 cup chicken broth (low-sodium)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: smoked paprika for extra flavor
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for 5-7 minutes until translucent and aromatic.
- Add Broth and Corn: Stir in chicken broth and corn. Bring to a simmer for about 5 minutes. Season with salt, pepper, and optional smoked paprika.
- Incorporate Heavy Cream: Stir in heavy cream, keeping the heat low-medium to prevent curdling. Simmer for 5-8 minutes.
- Cook Shrimp: Add shrimp to the pot and cook for 3-5 minutes until opaque. Remove from heat and serve immediately.
Notes
- Adjust seasoning to taste. If you like a bit of spice, smoked paprika or cayenne pepper works great.
- If you don’t have fresh shrimp, frozen shrimp works just as well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g