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–+ servings
Nicole Grace

Creamy Shrimp and Corn Chowder: A Delicious Must-Try Recipe!

A creamy and delicious shrimp and corn chowder that is perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 2 cups corn kernels fresh, frozen, or canned
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium potatoes diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 green onions sliced (for garnish)

Method
 

  1. 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.
  2. 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.
  3. Stir in the corn and cook for another 5 minutes.
  4. Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
  5. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Heat through, but do not boil.
  6. Serve hot, garnished with sliced green onions.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 18gProtein: 22gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 200mgSodium: 800mgFiber: 2gSugar: 3g

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.

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