Description
A creamy and hearty shrimp and corn chowder that combines fresh shrimp, sweet corn, and tender potatoes.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 celery stalks (chopped)
- 2 medium potatoes (peeled and diced)
- 3 cups corn kernels (fresh, frozen, or canned)
- 3 cups chicken broth
- 1 ½ cups half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper (to taste)
- 1 bay leaf
- 1 tablespoon fresh parsley (chopped, for garnish)
- Lemon wedges (for serving, optional)
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and celery, sauté until softened.
- Add potatoes, corn, chicken broth, garlic powder, smoked paprika, salt, pepper, and bay leaf.
- Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Stir in shrimp and half-and-half, cooking until shrimp are pink and opaque.
- Remove bay leaf and stir in fresh parsley.
- Serve hot with lemon wedges on the side, if desired.
Notes
- Fresh or frozen shrimp works well.
- Adjust thickness by varying the amount of half-and-half.
- Can substitute vegetable broth for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Shrimp and Corn Chowder, chowder, seafood soup, creamy soup