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–+ servings
Olivia

Shrimp and Corn Chowder: A Creamy Delight to Savor!

A creamy and flavorful shrimp and corn chowder that is perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. Stir in the corn kernels and shrimp, cooking for another 5 minutes until the shrimp are pink and cooked through.
  4. 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.
  5. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 150mgSodium: 800mgFiber: 2gSugar: 3g

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.

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