Description
A creamy and flavorful shrimp and corn chowder that is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1 pound shrimp, peeled and deveined
- 4 cups corn (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 green onions, sliced (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until softened.
- Add the smoked paprika and stir to combine.
- Add the shrimp to the pot and cook until they turn pink, about 3-4 minutes.
- Stir in the corn and chicken broth, bringing the mixture to a simmer.
- Reduce the heat and stir in the heavy cream, salt, black pepper, and cayenne pepper if using. Simmer for an additional 5-10 minutes, allowing the flavors to meld.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with sliced green onions.
Notes
- For a lighter version, substitute half-and-half for heavy cream or use coconut milk for a dairy-free option.
- Add diced potatoes or carrots for extra texture and nutrition.
- Incorporate fresh herbs like cilantro or parsley for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg