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–+ servings

Shrimp Corn Chowder

A creamy and hearty dish made with shrimp, sweet corn, and a blend of fresh ingredients, perfect for any season.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: main, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing vegetables.
  • 1 medium onion, diced Provides a sweet and savory base.
  • 2 cloves garlic, minced Adds flavor.
  • 2 medium potatoes, peeled and diced Gives hearty texture.
  • 4 cups vegetable broth Liquid base for chowder.
  • 1 cup corn kernels Fresh, frozen, or canned.
  • 1 pound shrimp, peeled and deveined Adds protein.
  • 1 cup heavy cream Creates creamy consistency.
  • 1 teaspoon smoked paprika Adds smokiness.
  • Salt and pepper to taste Essential for flavor enhancement.
  • 2 tablespoons fresh parsley, chopped For garnish.

Equipment

  • large pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes until translucent. Stir in minced garlic and cook for 1 minute.
  2. Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
  3. Stir in corn kernels and shrimp. Cook for 5 to 7 minutes until shrimp are pink and cooked through.
  4. Add heavy cream and smoked paprika. Stir well and heat through for 2 to 3 minutes. Season with salt and pepper to taste.
  5. Ladle chowder into bowls and garnish with fresh parsley. Serve hot.

Nutrition

Calories: 320kcalProtein: 24gSodium: 800mg

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