Sweet Corn and Shrimp Chowder

A rich, creamy, and comforting soup that beautifully balances the sweetness of corn with the savory goodness of shrimp. This dish is perfect for a cozy dinner, bringing warmth and satisfaction in every bite!

Ingredients (Serves 4):

For the Soup:

• 1 pound (450 grams) shrimp, peeled and deveined
• 1 tablespoon olive oil (for cooking the shrimp)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 cup celery, diced
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 bay leaf
• 4 cups chicken broth or vegetable broth
• 1 cup heavy cream (or whole milk for a lighter option)
• 1 cup whole milk (optional, for extra creaminess)
• Salt and pepper to taste
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Prepare the Shrimp:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Add the shrimp and cook for 2-3 minutes per side, until pink and opaque.
• Remove the shrimp from the pan, chop into bite-sized pieces, and set aside.

2. Sauté the Vegetables:

• In a large pot or Dutch oven, heat a bit of oil over medium heat.
• Add the diced onion, celery, and minced garlic. Cook for 4-5 minutes until the vegetables are softened and the onion becomes translucent.

3. Add Potatoes and Corn:

• Stir in the diced potatoes and corn kernels. Cook for another 2-3 minutes to combine flavors.

4. Season the Soup:

• Add the smoked paprika, dried thyme, bay leaf, and cayenne pepper (if using). Stir well to coat the vegetables with the spices.

5. Simmer the Broth:

• Pour in the chicken broth. Bring the mixture to a simmer over medium heat.
• Reduce the heat to low and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

6. Create the Creamy Base:

• Stir in the heavy cream and whole milk (if using). Allow the chowder to simmer for another 5-7 minutes, letting the soup thicken slightly.

7. Add Shrimp and Final Seasoning:

• Return the cooked shrimp to the chowder and stir to combine. Let the shrimp heat through for 2-3 minutes.
• Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.

8. Serve and Garnish:

• Ladle the chowder into bowls. Garnish with freshly chopped parsley and serve with lemon wedges for a bright, fresh kick.

Tips:

• Thicker Chowder: Mash some of the cooked potatoes with a potato masher or blend briefly with an immersion blender.
• Smoky Flavor Boost: Add chopped bacon or smoked sausage while sautéing the onions.
• Extra Flavor: Deglaze the vegetables with a splash of white wine or cook the garlic with butter for added depth.
• Using Frozen Shrimp: Ensure they are thawed and patted dry to avoid excess water in the soup.

Nutritional Information (Approximate per serving):

• Calories: 350
• Protein: 28g
• Carbohydrates: 30g
• Fat: 14g

This Sweet Corn and Shrimp Chowder is sure to become a family favorite with its velvety texture and rich, satisfying flavors. Perfect for a weeknight dinner or a weekend indulgence!