Ingredients (for 4 servings):
For the Soup:
1 lb (450g) shrimp, peeled and deveined
1 tablespoon olive oil (for cooking shrimp)
1 medium onion, diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced
2 cups sweet corn kernels (fresh, frozen, or canned)
1 cup celery, diced
1/2 teaspoon smoked paprika
1/2 teaspoon ground thyme
1 bay leaf
4 cups chicken broth (or vegetable broth)
1 cup heavy cream (or whole milk for a lighter option)
1 cup whole milk (optional, for a creamier texture)
Salt and freshly ground black pepper (to taste)
1/2 teaspoon cayenne pepper (optional, for heat)
1 tablespoon fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
Prepare the Shrimp:
Cook the shrimp:
In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque.
Remove from heat, chop the shrimp into bite-sized pieces, and set aside.
Make the Chowder:
Sauté the vegetables:
In a large pot or Dutch oven, heat a bit of oil over medium heat.
Add the diced onion, celery, and minced garlic, and sauté for 4-5 minutes until the vegetables soften and the onion becomes translucent.
Add the potatoes and corn:
Stir in the diced potatoes and corn kernels, then cook for another 2-3 minutes.
Season the soup:
Add the smoked paprika, thyme, bay leaf, and cayenne pepper (if using). Stir to coat the vegetables with the spices.
Add broth and simmer:
Pour in the chicken broth and bring the soup to a simmer.
Reduce the heat and cook for 15-20 minutes, or until the potatoes are fork-tender.
Creamy base:
Once the potatoes are cooked, stir in the heavy cream and whole milk (if using). Allow the chowder to simmer for another 5-7 minutes, until the soup thickens slightly.
Combine Shrimp and Finish:
Add the shrimp:
Add the chopped shrimp back into the chowder and stir to combine. Let the shrimp heat through for 2-3 minutes.
Season to taste:
Taste the chowder and adjust the seasoning with salt and freshly ground black pepper as needed.
Serve:
Garnish and serve:
Ladle the chowder into bowls, garnish with freshly chopped parsley, and serve with lemon wedges on the side for a bright, fresh kick.
Tips:
For extra flavor: Add a splash of white wine when cooking the vegetables, or sauté the garlic with a bit of butter for a richer taste.
Thickening the soup: If you like a thicker chowder, you can mash a few of the potatoes in the pot with a potato masher or an immersion blender for a creamier texture.
Add a smoky kick: Smoked sausage or bacon can be added along with the onions for a smoky flavor that complements the sweetness of the corn.
Frozen shrimp: If using frozen shrimp, make sure they are thawed and patted dry before cooking to avoid excess water in the dish.
Sweet Corn and Shrimp Chowder is a rich, creamy, and comforting soup with a perfect balance of sweetness from the corn and savory flavors from the shrimp. It’s ideal for a cozy dinner, offering warmth and satisfaction in every spoonful!
