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Sweet Corn and Shrimp Chowder

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A creamy and flavorful chowder filled with sweet corn and succulent shrimp, perfect for a comforting meal.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound large shrimp, peeled and deveined
  • 1 cup frozen corn kernels
  • 1 cup diced fresh corn (from about 2 ears)
  • 1/2 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 2 slices of bacon, diced (optional)

Instructions

  1. In a large pot, melt butter over medium heat. Add diced onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute, until fragrant.
  3. Add shrimp and cook until they start to turn pink, about 2 minutes. Remove from pot and set aside.
  4. Add diced bacon (if using) and cook until crispy. Remove bacon and set aside with shrimp.
  5. Add flour to the pot and stir to combine with butter and bacon drippings. Cook for 1 minute.
  6. Gradually add chicken broth, whisking continuously to avoid lumps. Bring to a boil, then reduce heat and simmer for 5 minutes.
  7. Add corn kernels, diced fresh corn, paprika, cayenne pepper, salt, and pepper. Simmer for another 10 minutes or until corn is tender.
  8. Stir in heavy cream and return shrimp and bacon to the pot. Heat through until warmed.
  9. Serve hot, garnished with chopped fresh herbs if desired.

Notes

For a lighter version, you can use less heavy cream or substitute with half-and-half. Adding a splash of lemon juice can enhance the flavors.

Nutrition

Find it online: https://www.rapidrecipes.blog/sweet-corn-shrimp-chowder/