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Creamy Shrimp Corn Chowder: 7 Incredible Steps to Delight

Creamy Shrimp Corn Chowder
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Creamy Shrimp Corn Chowder: An Incredible Ultimate Recipe

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
  2. Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.
  3. Once the potatoes are cooked, add the corn kernels to the pot. Stir well to combine and let it simmer for another 5 minutes.
  4. Gently fold in the shrimp and season the chowder with smoked paprika, salt, and pepper. Cook for an additional 5-7 minutes, or until the shrimp turn pink and are fully cooked.
  5. Remove the pot from heat and stir in the heavy cream. Mix until well combined and the chowder is creamy.
  6. Taste the chowder and adjust the seasoning if necessary. You can add more salt, pepper, or smoked paprika according to your preference.
  7. Ladle the chowder into bowls and garnish with freshly chopped parsley for a touch of color and flavor.

Notes

    Nutrition

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