Sweet Corn and Shrimp Chowder

Introduction

This Sweet Corn and Shrimp Chowder has quickly become a favorite in my household. The first time I made it, I wasn’t sure how the combination of shrimp, corn, and cream would come together, but I was pleasantly surprised. The sweetness of the corn pairs beautifully with the delicate shrimp, and the creamy broth is rich yet comforting. My family devoured it in no time, and since then, it’s become a regular on our dinner table. Whether it’s for a cozy weeknight meal or a special weekend gathering, this chowder is sure to impress. The best part? It’s incredibly easy to make, and the ingredients are ones you can find in most kitchens.

Ingredients

For the Soup:

• 1 pound (450 grams) of shrimp, with shells and veins removed
• 1 tablespoon of olive oil for cooking the shrimp
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and cut into small pieces
• 2 cups of corn kernels (fresh, frozen, or canned)
• 1 cup celery, diced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 4 cups of chicken broth or vegetable broth
• 1 cup heavy cream (or whole milk for a lighter option)
• 1 cup of whole milk (optional, for a creamier texture)
• Salt and pepper to taste
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

Prepare the Shrimp:

1. In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the shrimp to the pan and cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
3. Remove the shrimp from the pan, cut them into small pieces, and set them aside.

Make the Chowder:

1. In a large pot or Dutch oven, heat a small amount of oil over medium heat.
2. Add the diced onion, celery, and minced garlic. Sauté for 4-5 minutes, or until the vegetables soften and the onion becomes translucent.
3. Stir in the diced potatoes and corn kernels, cooking for an additional 2-3 minutes.

Add Seasoning to the Soup:

1. Add the smoked paprika, dried thyme, bay leaf, and cayenne pepper (if using). Stir to coat the vegetables in the spices.
2. Pour in the chicken broth, stirring to combine, and bring the soup to a simmer.
3. Reduce the heat and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Creamy Base:

1. Once the potatoes are cooked, stir in the heavy cream and whole milk (if using). Let the chowder simmer for another 5-7 minutes until the soup thickens slightly.

Mix Shrimp and Seasonings:

1. Add the chopped shrimp back into the chowder and stir to combine. Let the shrimp heat through for 2-3 minutes.
2. Taste the chowder and adjust seasoning with salt and freshly ground black pepper to your liking.

Nutrition Facts (Per Serving)

• Servings: 4
• Calories: 350
• Total Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 125mg
• Sodium: 800mg
• Total Carbohydrates: 28g
• Dietary Fiber: 3g
• Sugars: 7g
• Protein: 24g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

How to Serve

• Serve the chowder in bowls, garnished with freshly chopped parsley.
• Pair the chowder with crusty bread or a side salad for a complete meal.
• Add a wedge of lemon for squeezing over the soup for a burst of freshness.
• For a festive touch, serve with additional shrimp on top or a sprinkle of shredded cheese.
• This chowder can be served as a main dish or as a starter before a larger meal.

Additional Tips

1. Shrimp Size: Use medium to large shrimp for a good balance between flavor and texture in the chowder. Smaller shrimp may become overcooked and rubbery.
2. Vegetable Variations: If you want to change up the vegetables, consider adding carrots or leeks for additional flavor.
3. Heat Control: If you prefer a spicier chowder, increase the amount of cayenne pepper, or add a diced jalapeño to the soup base.
4. Smooth Texture: For a smoother chowder, use an immersion blender to puree a portion of the soup before adding the shrimp back in.
5. Fresh Corn: If using fresh corn, be sure to remove the kernels from the cob by slicing them off carefully for the best flavor and texture.

Recipe Variations

• Lobster and Corn Chowder: Replace the shrimp with lobster for a more decadent version of the chowder. Simply cook the lobster in the same way as the shrimp and follow the rest of the recipe as written.
• Vegetarian Chowder: Omit the shrimp and add extra vegetables like zucchini, carrots, or even green beans for a hearty vegetarian version of the soup.
• Spicy Cajun Chowder: Add a tablespoon of Cajun seasoning and a dash of hot sauce to the soup for a Southern-inspired kick. You can also sprinkle some paprika or cayenne pepper for an extra layer of spice.
• Dairy-Free Chowder: Swap the heavy cream and whole milk with coconut milk or almond milk for a dairy-free version. You can also use a dairy-free butter substitute for cooking.
• Seafood Medley Chowder: Include other seafood like clams or scallops in place of shrimp to create a seafood medley chowder.

Serving Suggestions

• With Bread: Serve this chowder with a slice of buttered French bread or a warm baguette for dipping.
• With Salad: Pair it with a light, crisp salad such as a mixed greens salad with a vinaigrette dressing for a well-rounded meal.
• Garnishes: Top each serving with extra shrimp, chopped fresh parsley, a sprinkle of paprika, or even grated cheese for added flavor.
• For Special Occasions: Serve this chowder in individual small bowls for a more elegant presentation at dinner parties or holiday gatherings.
• For a Hearty Meal: Serve the chowder with a side of roasted vegetables or a potato salad for a complete and filling meal.

Freezing and Storage

• Freezing: This chowder can be frozen for up to 3 months. Let it cool completely before transferring it into an airtight container. To reheat, thaw overnight in the fridge and then heat gently on the stove.
• Storing: Leftover chowder can be stored in the refrigerator for up to 3 days. Make sure to store it in an airtight container to preserve its freshness.
• Reheating: Reheat the chowder on the stovetop over low heat to prevent the cream from curdling. Stir occasionally until warmed through.

FAQ Section

1. Can I use frozen shrimp?

• Yes, frozen shrimp works perfectly for this recipe. Just make sure to thaw them beforehand.

1. Can I use vegetable broth instead of chicken broth?

• Absolutely! Vegetable broth works just as well and will keep the dish vegetarian.

1. Can I add more vegetables?

• Yes, feel free to add more vegetables such as carrots, bell peppers, or spinach for added nutrition.

1. Is there a substitute for heavy cream?

• You can use whole milk or a lighter cream option like half-and-half for a less rich chowder.

1. Can I make this chowder ahead of time?

• Yes, this chowder can be made ahead of time and stored in the fridge. It actually improves in flavor after sitting for a day.

1. Can I make this chowder spicier?

• Yes, adding more cayenne pepper or hot sauce will increase the heat. You can also add jalapeños for an extra kick.

1. How can I thicken the chowder?

• If the chowder is too thin, you can blend a portion of the soup and then return it to the pot to thicken it.

1. Can I use milk instead of cream?

• Yes, you can use milk, but it will result in a thinner chowder. For a creamier texture, use whole milk or a combination of milk and cream.

1. How do I make this chowder dairy-free?

• Use coconut milk or almond milk as a substitute for cream and milk. Be sure to also use dairy-free butter if needed.

1. Can I freeze this chowder?

• Yes, the chowder can be frozen for up to 3 months. Just make sure it is cooled completely before freezing.

Conclusion

This Sweet Corn and Shrimp Chowder is a flavorful, comforting dish that brings warmth to any meal. Whether you’re looking for a hearty weeknight dinner or a show-stopping dish for a special occasion, this chowder hits the mark. The combination of shrimp, corn, and creamy broth is irresistible, and it’s easy to adapt the recipe to suit your preferences. With its