Description
Shrimp and corn chowder is a heartwarming dish that combines succulent shrimp with sweet corn in a creamy broth. Perfect for cozy gatherings or family dinners, this chowder offers a delightful blend of flavors that will warm your soul. With fresh ingredients and simple preparation, it’s a recipe that promises satisfaction in every spoonful.
Ingredients
Scale
- 1 lb fresh shrimp, deveined
- 2 cups sweet corn kernels (about 2 ears)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium Yukon Gold potatoes, diced
- 1 cup heavy cream (or half-and-half)
- 4 cups low-sodium vegetable broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until translucent (about 5 minutes).
- Add sweet corn and diced potatoes; stir for another 3 minutes.
- Pour in vegetable broth and dried thyme. Bring to a gentle boil and cook for about 10 minutes until potatoes are tender.
- Stir in the shrimp, cooking until pink and opaque (3-5 minutes).
- Reduce heat to low, add heavy cream, and simmer for another 5 minutes.
- Adjust seasoning if necessary, garnish with green onions, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 190mg