A creamy, flavorful chowder packed with sweet corn, tender shrimp, and a hint of smoky spices. This hearty dish is perfect for a comforting lunch or dinner.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 320 | Servings: 6
Ingredients:
– 2 tablespoons unsalted butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups sweet corn kernels (fresh, frozen, or canned)
– 1 medium potato, peeled and diced
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional, for heat)
– 3 cups chicken or seafood broth
– 1 cup heavy cream
– 1 pound shrimp, peeled and deveined
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon ground black pepper
– 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions:
– In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant. 🧄
– Stir in the corn, potato, smoked paprika, and cayenne pepper. Cook for 2 minutes to combine the flavors.
– Pour in the broth and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, or until the potato is tender.
– Use an immersion blender to puree part of the soup for a thicker consistency, leaving some texture. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
– Stir in the heavy cream and shrimp. Simmer for 5-7 minutes, or until the shrimp are pink and fully cooked. 🍤
– Taste and adjust the seasoning with salt and black pepper. Serve hot, garnished with fresh parsley if desired.
