Description
This Shrimp Corn Chowder is a creamy, golden delight that envelops your senses with its rich texture and sweet, buttery flavor. Each spoonful offers a comforting warmth, with tender shrimp and fresh corn kernels creating a delightful contrast in every bite.
Ingredients
- Shrimp: 1 pound, peeled and deveined
- Corn: 2 cups, fresh or frozen
- Potatoes: 2 medium, diced
- Onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Chicken broth: 4 cups
- Heavy cream: 1 cup
- Butter: 2 tablespoons
- Thyme: 1 teaspoon, dried
- Salt: to taste
- Pepper: to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
- Stir in the diced potatoes and cook for another 5 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes are tender.
- Add the corn, thyme, salt, and pepper, cooking for an additional 5 minutes.
- Stir in the shrimp and heavy cream, cooking until the shrimp are pink and cooked through, about 3-5 minutes.
- Adjust seasoning as needed and serve hot.
Notes
- This chowder can be made ahead of time and stored in the refrigerator for up to 3 days.
- For freezing, allow the chowder to cool completely, then transfer to an airtight container for up to 2 months.
- Substitute shrimp with crab or lobster for a different seafood flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main-dish
- Method: simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 150 milligrams
Keywords: Shrimp Corn Chowder, creamy chowder, seafood soup, corn chowder recipe, easy chowder, comfort food, summer soup, shrimp recipes, corn recipes, hearty soup, American cuisine, gluten-free soup, quick dinner