Description
A hearty and flavorful shrimp and corn chowder that warms your soul, filled with sweet corn and tender shrimp, perfect for any occasion.
Ingredients
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 celery stalks (chopped)
- 2 medium potatoes (peeled and diced)
- 3 cups corn kernels (fresh, frozen, or canned)
- 3 cups chicken broth (or vegetable broth)
- 1 ½ cups half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper (to taste)
- 1 bay leaf
- 1 tablespoon fresh parsley (chopped, for garnish)
- Lemon wedges (for serving, optional)
- 1 red bell pepper (diced)
- 1-2 small jalapeños (seeded and chopped, optional)
- 1 cup heavy cream (optional)
- 1 tablespoon fresh thyme
Instructions
- Prepare the shrimp by rinsing under cold water, then peel and devein if necessary.
- Cook the vegetables: In a large pot, melt butter over medium heat, add onion, celery, and bell pepper. Sauté until softened, about 5-7 minutes.
- Simmer the chowder: Stir in garlic, potatoes, corn, and broth. Add bay leaf, thyme, paprika, and seasoning. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Final touches: Stir in shrimp and half-and-half, simmer for an additional 5 minutes until shrimp is pink and opaque.
- Serve and garnish: Remove bay leaf, taste for seasoning, ladle into bowls, and garnish with parsley. Serve with lemon wedges if desired.
Notes
Opt for medium to large shrimp for a meaty bite. Adjust thickness by adding broth or simmering longer. Let leftovers cool before storing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American