Name: Sweet Corn and Shrimp Chowder
Ingredients: 2 cups fresh or frozen sweet corn kernels; 1 lb medium shrimp, peeled and deveined; 4 cups chicken broth; 1 cup heavy cream; 1 medium onion, diced; 2 cloves garlic, minced; 2 tbsp butter; 1 tbsp all-purpose flour; 1 tsp smoked paprika; Salt and pepper to taste; 2 tbsp fresh parsley, chopped

Sweet Corn and Shrimp Chowder

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A creamy and comforting chowder packed with sweet corn and succulent shrimp.

Author: Claire Monroe

Ingredients

Scale

For the Crust:

2 cups fresh or frozen sweet corn kernels
1 lb medium shrimp, peeled and deveined
4 cups chicken broth
1 cup heavy cream
1 medium onion, diced
2 cloves garlic, minced
2 tbsp butter
1 tbsp all-purpose flour
1 tsp smoked paprika
Salt and pepper to taste
2 tbsp fresh parsley, chopped

Instructions

1. Prepare the Crust:

Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened.
Sprinkle flour over the onions and stir to combine. Cook for 1 minute.
Slowly whisk in chicken broth, then add corn, smoked paprika, salt, and pepper. Simmer for 15 minutes.
Stir in heavy cream and shrimp. Cook for 3-4 minutes until shrimp are pink and cooked through.
Garnish with fresh parsley before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/sweet-corn-shrimp-chowder-2/