Description
A delightful blend of flavors that combines creamy texture, sweetness of corn, and savory shrimp, perfect for chilly evenings or family gatherings.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 2 medium potatoes, diced (about 2 cups)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 cup heavy cream
- 4 cups chicken broth
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh herbs (like parsley or chives) for garnish
Instructions
- Prepare the ingredients by peeling and deveining the shrimp, dicing the potatoes, onion, and celery, and mincing the garlic.
- Sauté the vegetables in a large pot with olive oil over medium heat until softened and translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Add diced potatoes and chicken broth to the pot, bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender.
- Incorporate corn and shrimp, stir in heavy cream and thyme, and season with salt and pepper. Simmer for an additional 5-7 minutes until shrimp are cooked through.
- Adjust seasoning as needed, adding more salt or pepper if desired.
- Serve warm, garnished with fresh herbs, alongside crusty bread or crackers.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Ensure broth is gluten-free for a gluten-free option.
- Consider adding spices like paprika or cayenne pepper for extra flavor.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove over low heat, stirring occasionally.
- 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: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Shrimp Corn Chowder, Soup, Comfort Food, Easy Recipe