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Sweet Corn and Shrimp Chowder

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A creamy and comforting chowder packed with sweet corn and succulent shrimp, perfect for a cozy meal.

Ingredients

Scale

For the Crust:

  • 4 cups fresh or frozen corn kernels
  • 1 lb shrimp, peeled and deveined
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

1. Prepare the Crust:

  1. Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened.
  2. Stir in flour and smoked paprika, cooking for 1 minute to form a roux.
  3. Gradually whisk in broth, then add corn. Simmer for 15 minutes until corn is tender.
  4. Blend half of the soup until smooth, then return to the pot.
  5. Add shrimp and cook for 3-4 minutes until pink and opaque.
  6. Stir in heavy cream and season with salt and pepper. Garnish with parsley before serving.

Notes

You can customize the seasonings to taste.

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