Description

This Sweet Corn and Shrimp Chowder is a creamy, comforting soup featuring tender shrimp, sweet corn, and tender potatoes simmered in a flavorful broth infused with smoked paprika, thyme, and bay leaf. Enhanced with garlic and onions, and finished with a touch of cream and fresh parsley, it’s a perfect meal for cool days or whenever you crave a rich, hearty chowder with a hint of spice.

Ingredients

Scale

Shrimp

1 pound (450 grams) shrimp, shells and veins removed
1 tablespoon olive oil (for cooking the shrimp)

Vegetables and Aromatics

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

Seasonings 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)

Liquids

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)

Garnish and Serving

1 tablespoon fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

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Instructions

Prepare the shrimp: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the cleaned shrimp and sauté for 2-3 minutes until they turn pink and are cooked through. Remove shrimp from the pot and set aside.
Sauté aromatics: In the same pot, add the diced onion, minced garlic, and diced celery. Cook over medium heat until vegetables soften and become translucent, about 5 minutes, stirring occasionally to prevent sticking.
Add potatoes and spices: Stir in the small potato pieces, smoked paprika, dried thyme, bay leaf, salt, pepper, and optional cayenne pepper. Cook for 2 more minutes to allow the spices to release their flavors.
Pour in broth and simmer: Add 4 cups of chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for about 15 minutes or until the potatoes are tender when pierced with a fork.
Add corn and milk: Stir in the corn kernels along with 1 cup of heavy cream (or whole milk for a lighter option) and 1 cup of whole milk. Continue to simmer for an additional 5-7 minutes to blend the flavors and heat through.
Return shrimp to pot: Add the cooked shrimp back into the chowder and cook for another 2 minutes to warm the shrimp without overcooking.
Adjust seasoning and serve: Taste the chowder and adjust salt, pepper, and cayenne if needed. Remove the bay leaf. Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve with lemon wedges for a bright finishing touch.

Notes

You can substitute the shrimp with crab or fish if preferred.
For a thicker chowder, mash some of the potatoes in the pot before adding the milk.
If using frozen corn, thaw before adding to the soup.
Heavy cream provides a richer texture, but whole milk can be used to reduce calories.
Adjust the cayenne pepper to control the heat level.