Sweet Corn and Shrimp Chowder
This Sweet Corn and Shrimp Chowder is creamy, hearty, and bursting with fresh, vibrant flavors. Perfect for cozy nights and easy to make!
Servings: 4 servings
Ingredients
- 2 cups fresh sweet corn kernels
- 1 pound shrimp peeled and deveined
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium potatoes diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon thyme
- salt and pepper to taste
- chopped green onions for garnish
Instructions
- Heat 2 tablespoons of olive oil in your large pot over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Toss in the diced potatoes and fresh sweet corn kernels. Stir well to combine with the onion and garlic, letting the vegetables mingle for 2-3 minutes.
- Pour 4 cups of chicken broth into the pot and stir in 1 teaspoon of thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low and let it simmer gently until the potatoes are tender, about 15-20 minutes.
- Add the peeled and deveined shrimp to the simmering chowder. Cook until the shrimp turn pink and opaque, approximately 3-4 minutes. Be careful not to overcook the shrimp to maintain their tender texture.
- Lower the heat and stir in 1 cup of heavy cream. Allow the chowder to warm through for a few more minutes, but avoid boiling once the cream is added, to keep the texture smooth and rich.
- Ladle the chowder into bowls and sprinkle with chopped green onions for a fresh finish. Serve hot for a comforting meal that’s perfect on its own or paired with a crisp salad or crusty bread.
Equipment
- Large pot or Dutch oven
- Sharp Knife
- Cutting Board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle
Notes
- Use fresh corn on the cob and cut kernels yourself for maximum sweetness and texture.
- Cooking the shrimp separately and adding them at the end prevents overcooking and keeps them tender.
- This chowder keeps well in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
