Description
Comforting sweet corn and shrimp chowder blends creamy textures with ocean-fresh seafood and summer’s golden kernels. Rich, hearty spoonfuls deliver a coastal New England experience that warms you from the inside out.
Ingredients
Scale
Protein:
- 1 pound (450 grams) shrimp, with shells and veins removed
Vegetables:
- 2 medium potatoes, peeled and cut into small pieces
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 medium onion, diced
- 1 cup celery, diced
- 2 cloves garlic, minced
Seasonings and Liquids:
- 4 cups chicken broth or vegetable broth
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
- Lemon wedges
Instructions
- Sear shrimp in olive oil over medium-high heat for 2-3 minutes until pink and opaque, then chop into small pieces and reserve.
- Heat oil in a large pot over medium temperature, sauté onions, celery, and garlic until vegetables become translucent and soft, approximately 4-5 minutes.
- Incorporate diced potatoes and corn kernels, cooking for an additional 2-3 minutes to develop flavor profiles.
- Sprinkle smoked paprika, dried thyme, bay leaf, and cayenne pepper over vegetables, stirring to ensure even spice distribution.
- Pour chicken broth into the pot, bringing mixture to a gentle simmer and reducing heat to allow potatoes to become tender, approximately 15-20 minutes.
- Introduce heavy cream and whole milk, allowing chowder to simmer and slightly thicken for 5-7 minutes.
- Reintegrate chopped shrimp into the chowder, warming through for 2-3 minutes.
- Perform final seasoning adjustment with salt and freshly ground black pepper, ensuring balanced flavor profile.
- Remove bay leaf before serving to prevent bitter undertones.
Notes
- Prep shrimp quickly over high heat to prevent overcooking and maintain tender, juicy texture.
- Choose fresh, high-quality shrimp for the best flavor and sweetest taste in the chowder.
- Use smoked paprika sparingly to add depth without overwhelming the delicate seafood profile.
- Swap dairy for lactose-free alternatives like coconut milk or almond cream to make the recipe suitable for dairy-sensitive diets.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 80 mg