Shrimp Corn Chowder (Printable Version)

A comforting chowder with shrimp, sweet corn, potatoes, and a touch of smoked paprika.

# Ingredients Required:

→ Seafood

01 - 450 grams peeled and deveined shrimp

→ Vegetables

02 - 1 small onion, finely chopped
03 - 2 celery stalks, chopped
04 - 2 medium potatoes, peeled and diced
05 - 450 grams corn kernels (fresh, frozen, or canned)
06 - 1 red bell pepper, diced
07 - 1-2 small jalapeños, seeded and chopped

→ Dairy

08 - 30 grams butter
09 - 360 milliliters half-and-half
10 - 240 milliliters heavy cream

→ Broth & Herbs

11 - 720 milliliters chicken broth
12 - 1 bay leaf
13 - 1 tablespoon fresh parsley, chopped
14 - 1 tablespoon fresh thyme

→ Spices

15 - 1 teaspoon garlic powder
16 - 1 teaspoon smoked paprika
17 - Salt and black pepper to taste

→ Condiments

18 - Lemon wedges for serving (optional)

# Guide to Cooking:

01 - In a large pot or Dutch oven, melt 15 grams of butter over medium heat. Add shrimp and cook for 2 to 3 minutes until pink and opaque. Remove shrimp and set aside.
02 - Add remaining butter to the pot. Once melted, add onion, celery, and bell pepper. Sauté for 5 minutes until vegetables soften.
03 - Incorporate diced potatoes and corn kernels into the pot. Stir and cook for 2 to 3 minutes.
04 - Sprinkle garlic powder, smoked paprika, salt, and pepper over the mixture. Stir to distribute evenly.
05 - Pour in chicken broth and add bay leaf. Bring to a simmer, then reduce heat and cook for 15 to 20 minutes until potatoes are tender.
06 - Stir in half-and-half or heavy cream. Simmer gently for 5 to 10 minutes until slightly thickened and heated through.
07 - Return cooked shrimp to the pot and stir gently to combine.
08 - Taste and adjust salt, pepper, and smoked paprika as needed. Add chopped jalapeños if desired for heat.
09 - Allow chowder to simmer for an additional 5 minutes to blend flavors and warm shrimp thoroughly.
10 - Remove bay leaf, garnish with fresh parsley, and serve with lemon wedges if preferred.

# Extra Suggestions:

01 - Heavy cream enriches the dish, but half-and-half offers a lighter alternative. Use fresh corn for peak sweetness in summer.
02 - Adjust jalapeño quantity to suit heat preference.

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