Description

This Sweet Corn and Shrimp Chowder is a comforting, creamy soup that beautifully combines tender shrimp, sweet corn, and diced potatoes in a savory broth. Enhanced with smoky paprika, thyme, and a hint of cayenne for a gentle kick, this chowder is perfect for a satisfying meal any time of year. Garnished with fresh parsley and served with lemon wedges, it offers a delightful balance of flavors and textures.

Ingredients

Scale

Seafood

1 pound (450 grams) of shrimp, shells and veins removed

Vegetables

1 medium onion, diced
2 cloves garlic, minced
2 medium potatoes, peeled and cut into small pieces
2 cups corn kernels (fresh, frozen, or canned)
1 cup celery, diced

Spices and Herbs

1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1/2 teaspoon cayenne pepper (optional, for heat)
1 tablespoon fresh parsley, chopped (for garnish)

Liquids and Oils

1 tablespoon olive oil (for cooking the shrimp)
4 cups chicken broth or vegetable broth
1 cup heavy cream (or whole milk for a lighter option)
1 cup whole milk (for a creamier texture)

Extras

Lemon wedges (for serving)

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Instructions

Prepare the shrimp: Heat the olive oil in a large pot over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the pot and set aside.
Sauté the aromatics: In the same pot, add the diced onion and minced garlic. Cook for 3-4 minutes until the onion becomes translucent and fragrant.
Add vegetables and spices: Stir in the diced potatoes, corn kernels, and celery. Add the smoked paprika, dried thyme, bay leaf, salt, pepper, and optional cayenne pepper. Cook for another 2 minutes to combine the flavors.
Pour in broth and simmer: Add the 4 cups of chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Add milk and cream: Stir in the heavy cream (or whole milk for a lighter version) and the additional 1 cup of whole milk. Heat gently without boiling to prevent curdling.
Return shrimp and finish: Add the cooked shrimp back into the pot and stir to combine. Let the chowder heat through for 2-3 minutes.
Garnish and serve: Remove the bay leaf. Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side for an added bright flavor.

Notes

You can use frozen or canned corn if fresh corn is not available.
For a lighter chowder, substitute heavy cream with whole milk.
Add more cayenne pepper or a dash of hot sauce if you like your soup spicier.
If you prefer a thicker chowder, mash some of the potatoes in the pot before adding the shrimp back in.
Serve with crusty bread or crackers for a complete meal.