Shrimp Corn Chowder

Shrimp Corn Chowder

This recipe creates a flavorful and creamy chowder loaded with shrimp and sweet corn.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups chicken broth
• 1 pound red potatoes, diced
• 1 (15-ounce) can cream-style corn
• 2 cups frozen corn kernels
• 1 cup heavy cream
• 1 pound raw shrimp, peeled and deveined (tails on or off, your preference)
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Cooking Guide:

1. Sauté the vegetables: Melt butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and cook until softened, about 5 minutes. Stir in the garlic, thyme, and cayenne pepper (if using) and cook for another minute until fragrant.

2. Simmer the broth and potatoes: Pour in the chicken broth and bring to a boil. Add the diced potatoes and simmer for 10-15 minutes, or until tender.

3. Incorporate the corn and cream: Stir in the cream-style corn, frozen corn kernels, and heavy cream. Season with salt and pepper to taste. Bring the chowder back to a simmer and cook for 2-3 minutes.

4. Cook the shrimp: Add the shrimp to the pot and cook for 2-3 minutes, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp, as they will become tough.

5. Serve and enjoy: Remove from heat and garnish with chopped fresh parsley, if desired. Serve immediately with crusty bread or crackers.

Tips:

• For a richer flavor, you can substitute half of the chicken broth with vegetable broth.
• If you don’t have cream-style corn, you can use regular corn kernels and mash about 1/4 cup of the cooked corn kernels to create a thicker consistency.
• For a lighter version, you can use low-fat milk instead of heavy cream.
• This chowder is even more delicious when reheated the next day, as the flavors have a chance to meld further.
• Feel free to add other vegetables to this chowder, such as chopped carrots, peas, or bell peppers.
• If you prefer a thicker chowder, you can make a roux by whisking 2 tablespoons of flour with 2 tablespoons of melted butter before adding the chicken broth. Cook the roux for 1 minute before whisking in the broth.