Shrimp and Corn Chowder (Printable Version)
A comforting chowder blending sweet corn and tender shrimp in a creamy, flavorful broth.
# Ingredients Required:
→ Seafood
01 -
453 g peeled and deveined shrimp
→ Vegetables
02 -
1 small onion, finely chopped
03 -
2 celery stalks, chopped
04 -
2 medium potatoes, peeled and diced
05 -
3 cups (approx. 480 g) corn kernels, fresh, frozen, or canned
06 -
1 red bell pepper, diced
07 -
1-2 small jalapeños, seeded and chopped
→ Dairy
08 -
2 tablespoons (28 g) butter
09 -
375 ml half-and-half
10 -
240 ml heavy cream
→ Liquids & Broth
11 -
720 ml chicken broth
→ Herbs & Spices
12 -
1 teaspoon garlic powder
13 -
1 teaspoon smoked paprika
14 -
1 bay leaf
15 -
1 tablespoon fresh parsley, chopped
16 -
1 tablespoon fresh thyme
17 -
Salt and black pepper to taste
# Guide to Cooking:
01 -
Finely chop the onion, dice the potatoes and red bell pepper, chop the celery stalks, and seed and chop the jalapeños.
02 -
Melt butter in a large pot over medium heat. Add onion, celery, bell pepper, and jalapeños; cook until softened, about 5 minutes.
03 -
Stir in diced potatoes, garlic powder, smoked paprika, bay leaf, salt, and pepper. Cook for an additional 2 minutes, stirring occasionally.
04 -
Pour in chicken broth and add corn kernels. Bring to a boil, then reduce heat and simmer until potatoes are tender, approximately 15 minutes.
05 -
Add shrimp to the simmering chowder and cook until shrimp turn pink and opaque, about 3-4 minutes. Stir in half-and-half and heavy cream, warming through without boiling.
06 -
Remove the bay leaf, then stir in fresh parsley and thyme. Adjust seasoning with salt and pepper to taste.
07 -
Ladle chowder into bowls. Optionally, add a squeeze of lemon juice for brightness before serving.
# Extra Suggestions:
01 -
For a richer texture, use heavy cream instead of half-and-half.
02 -
Adjust jalapeño quantity to control spiciness.
03 -
A squeeze of lemon juice before serving enhances flavor.