Description
A creamy and flavorful shrimp and corn chowder that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 pound shrimp, peeled and deveined
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and red bell pepper, cooking for an additional 2 minutes until fragrant.
- Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and let simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the corn kernels and shrimp, cooking for another 5 minutes until the shrimp are pink and cooked through.
- Reduce the heat to low and stir in the heavy cream and smoked paprika. Season with salt and pepper to taste. Heat through without boiling.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier version, add a pinch of cayenne pepper or diced jalapeños while cooking the onion.
- Substitute half of the heavy cream with coconut milk for a lighter, dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg