Creamy Shrimp and Corn Chowder: A Delicious Must-Try Recipe!
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A creamy and delicious shrimp and corn chowder that is perfect for any occasion.
Author: Nicole Grace Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Yield: 6 servings 1 xCategory: Soup Method: Stovetop Cuisine: American Diet: Gluten Free
1 pound large shrimp, peeled and deveined2 cups corn kernels (fresh, frozen, or canned)1 medium onion, diced2 cloves garlic, minced2 medium potatoes, diced4 cups chicken broth1 cup heavy cream2 tablespoons olive oil1 teaspoon smoked paprikaSalt and pepper to taste
2 green onions, sliced (for garnish)
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and smoked paprika, cooking for an additional 1 minute until fragrant.
Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
Stir in the corn and cook for another 5 minutes.
Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Heat through, but do not boil.
Serve hot, garnished with sliced green onions.
Notes
For a spicier kick, add a pinch of cayenne pepper or diced jalapeños when sautéing the onions.
Substitute half of the heavy cream with coconut milk for a lighter, dairy-free version.
Nutrition
Serving Size: 1 bowl Calories: 320 Sugar: 3g Sodium: 800mg Fat: 18g Saturated Fat: 10g Unsaturated Fat: 8g Trans Fat: 0g Carbohydrates: 18g Fiber: 2g Protein: 22g Cholesterol: 200mg