Description
Creamy shrimp and corn chowder is a comforting dish that combines sweet corn and tender shrimp in a rich, creamy base. Perfect for cozy nights or gatherings with friends.
Ingredients
Scale
- 1 lb large shrimp, peeled
- 1 cup sweet corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium Yukon Gold potatoes, diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
- 1 tsp dried thyme
- 2 bay leaves
Instructions
- Heat oil in a large pot over medium heat. Sauté the chopped onion and celery until softened.
- Add minced garlic and corn; cook until fragrant.
- Stir in diced potatoes and chicken broth; bring to a simmer.
- After about 10 minutes, add shrimp and cream; cook until shrimp are pink and opaque.
- Season with salt, pepper, thyme, and bay leaves. Simmer for an additional 5–10 minutes.
Notes
- For added flavor, use fresh corn when in season.
- Experiment by swapping shrimp for crab or lobster.
- To thicken chowder, mix cornstarch with water before adding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg