Description
Indulge in this creamy shrimp and corn chowder, a heartwarming dish that combines tender shrimp with sweet corn in a velvety broth. Perfect for cozy evenings.
Ingredients
Scale
- 1 lb fresh shrimp, deveined
- 1 cup sweet corn (fresh or frozen)
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- 2 green onions, chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant. Add sweet corn and mix well.
- Pour in the chicken broth along with dried thyme and black pepper. Bring to a gentle simmer.
- Lower the heat slightly and stir in heavy cream. Add the shrimp and cook for about 10 minutes or until the shrimp are pink and fully cooked.
- Season with salt to taste, then ladle into bowls and garnish with chopped green onions before serving.
Notes
- For a richer flavor, substitute shrimp with crab or lobster.
- Consider adding spices like smoked paprika or fresh herbs for an extra flavor boost.
- Leftovers can be stored in an airtight container for up to three days; reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg