Description
A hearty, flavorful chowder filled with shrimp and sweet corn, perfect for cool nights.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 celery stalks (chopped)
- 2 medium potatoes (peeled and diced)
- 3 cups corn kernels (fresh, frozen, or canned)
- 3 cups chicken broth
- 1 ½ cups half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper (to taste)
- 1 bay leaf
- 1 tablespoon fresh parsley (chopped)
- Lemon wedges (for serving, optional)
- 1 red bell pepper (diced)
- 1–2 small jalapeños (seeded and chopped)
- 1 cup heavy cream
- 1 tablespoon fresh thyme
Instructions
- Prepare the shrimp by peeling and deveining if needed and pat them dry.
- Chop the onion, celery, potatoes, bell pepper, and jalapeños.
- Melt butter in a large pot over medium heat.
- Add onion, celery, and bell pepper and cook until soft.
- Stir in garlic powder and smoked paprika for a minute.
- Add diced potatoes and corn and stir to coat with butter and spices.
- Pour in chicken broth and add the bay leaf.
- Bring the pot to a gentle boil, then reduce heat and simmer until potatoes are tender.
- Remove the bay leaf and use a potato masher to mash a few potato pieces for thickness.
- Stir in half-and-half and heavy cream and warm without boiling.
- Add fresh thyme and taste, then season with salt and pepper.
- Gently add shrimp and simmer until the shrimp turn pink and are cooked through.
- Finish with a squeeze of lemon and stir in chopped parsley.
- Serve hot with lemon wedges on the side.
Notes
For a lighter version, substitute half-and-half and heavy cream with low-fat milk and cornstarch. Use more fresh herbs to boost flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg
Keywords: shrimp chowder, corn chowder, seafood soup