Print

Sweet Corn and Shrimp Chowder

Print Recipe

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

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:

  1. Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened.
  2. Sprinkle flour over the onions and stir to combine. Cook for 1 minute.
  3. Slowly whisk in chicken broth, then add corn, smoked paprika, salt, and pepper. Simmer for 15 minutes.
  4. Stir in heavy cream and shrimp. Cook for 3-4 minutes until shrimp are pink and cooked through.
  5. 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/