Shrimp and Corn Chowder
A comforting and hearty chowder filled with succulent shrimp, sweet corn, and tender potatoes, perfect for chilly evenings.
Ingredients
Chowder Base
- 2 tablespoons butter Essential for sautéing the veggies.
- 1 small onion, finely chopped Enhances the dish with a savory foundation.
- 2 stalks celery, chopped Adds a mild crunch.
Main Ingredients
- 2 medium potatoes, peeled and diced Helps thicken the chowder.
- 3 cups corn kernels Use fresh, frozen, or canned.
- 3 cups chicken broth Can substitute with vegetable broth.
- 1 1/2 cups half-and-half For a creamy base; can use heavy cream for richness.
- 1 cup heavy cream For an ultra-creamy texture.
- 1 lb shrimp, peeled and deveined Use medium or large shrimp.
- 1-2 small jalapeños Adjust based on desired spice level.
Seasonings
- 1 teaspoon garlic powder Adds subtle garlic flavor.
- 1 teaspoon smoked paprika Infuses mild smokiness.
Finishing Touches
- 1 tablespoon fresh parsley, chopped For garnishing.
- 1 tablespoon fresh thyme Complements the flavors.
Instructions
Preparation
- Rinse and devein your shrimp, ensuring they’re ready for the pot.
- In a large pot, melt the butter and sauté onions, celery, and bell pepper until softened.
Cooking
- Add potatoes, corn, broth, and bay leaf. Bring it to a gentle boil, then reduce heat and let it simmer until the potatoes are tender.
- Stir in the half-and-half, cream, garlic powder, smoked paprika, shrimp, and jalapeños. Cook just until the shrimp turn pink and the chowder thickens.
Serving
- Remove the bay leaf, season to taste, and serve hot, garnished with parsley and lemon wedges if desired.
Notes
Store leftovers in an airtight container for up to three days in the fridge, or freeze for longer storage. For reheating, warm on low heat, adding a splash of broth or cream as needed.