Creamy Shrimp and Corn Chowder
A deliciously rich and hearty chowder combining shrimp, corn, and a creamy broth for a comforting meal.
Equipment
- 1 Large pot for cooking chowder
- 1 Knife for chopping ingredients
- 1 Cutting board
Ingredients
Main Ingredients
- 1 pound shrimp peeled and deveined
- 2 cups corn kernels fresh or frozen
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 potatoes diced
- 1 onion chopped
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
Preparation
- Peel and devein the shrimp. Chop the onion, garlic, celery, and potatoes. Measure out the corn and vegetable broth.
- In a large pot, melt butter over medium heat. Add the onion, garlic, and celery, cooking until the onion is translucent.
- Stir in the potatoes and corn. Pour in the vegetable broth and bring to a simmer. Cook until the potatoes are tender, about 15 minutes.
- Add the shrimp to the pot and cook until they turn pink, approximately 3-4 minutes.
- Stir in the heavy cream and season with salt and pepper. Adjust seasonings to taste.
Serving
- Ladle the chowder into bowls and garnish with fresh herbs. Serve hot with crusty bread or crackers.
Storage
- Allow any leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
Notes
Pro Tips: For a thicker chowder, blend a portion of the soup before adding the cream. Ingredient Substitutions: Swap heavy cream with coconut milk for a dairy-free option. How to Serve: Serve with a side of crusty bread for dipping. Storage & Freshness: Refrigerate leftovers in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the chowder base without the shrimp and cream, then add them fresh when reheating.