Description
Shrimp and corn chowder is the ultimate comfort food, perfect for chilly evenings. This creamy, flavorful dish pairs succulent shrimp with sweet corn, potatoes, and aromatic spices, creating a warm embrace of deliciousness in every spoonful. Ideal for gatherings or cozy nights in, this chowder will impress your guests while being easy enough for weeknight dinners.
Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 2 cups sweet corn (fresh or frozen)
- 2 medium Yukon Gold potatoes, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup half-and-half or heavy cream
- 4 cups low-sodium vegetable broth
- 1 tsp thyme
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp butter
Instructions
- In a large pot over medium heat, melt the butter. Sauté the diced onion and minced garlic until translucent (3–4 minutes).
- Add the diced potatoes and corn; cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth; bring to a gentle simmer. Once bubbling, stir in half-and-half until well combined.
- Fold in the shrimp along with thyme, paprika, salt, and pepper. Cook until shrimp are pink (about 4–5 minutes).
- Serve hot in bowls; garnish with fresh herbs or crispy bacon bits if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 145mg