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–+ servings
Shrimp and Corn Chowder

Shrimp and Corn Chowder

A creamy and hearty chowder featuring shrimp and sweet corn, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 450 g shrimp Peeled and deveined
  • 30 g butter For sautéing the vegetables and starting the base of the chowder
  • 1 small onion Finely chopped
  • 2 stalks celery Chopped
  • 2 medium potatoes Peeled and diced
  • 720 g corn kernels Fresh, frozen, or canned
  • 720 ml chicken broth
  • 360 ml half-and-half For the creamy base
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • to taste salt and pepper
  • 1 bay leaf
  • 1 tbsp fresh parsley Chopped, for garnish
  • Lemon wedges For serving, optional

Equipment

  • Pot

Method
 

  1. Melt butter in a pot over medium heat. Add onions and celery, cooking until softened.
  2. Add diced potatoes, corn, chicken broth, and bay leaf. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  3. Stir in half-and-half, garlic powder, smoked paprika, and shrimp. Cook until shrimp are pink and cooked through.
  4. Season with salt and pepper. Remove bay leaf before serving.
  5. Garnish with parsley and serve with lemon wedges if desired.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gCholesterol: 150mgSodium: 800mgFiber: 3gSugar: 5g

Notes

For a richer flavor, try substituting half-and-half with heavy cream. Serve with crusty bread for a complete meal.
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