Description
A warm and creamy chowder packed with sweet corn and tender shrimp, perfect for busy nights.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt 2 tablespoons of butter in a large pot over medium heat.
- Add the chopped onion, minced garlic, and chopped celery, and sauté until softened and fragrant, about 4–6 minutes.
- Pour in 4 cups of broth and bring to a gentle simmer.
- Stir in 1 cup of corn kernels and simmer for about 5 minutes to coax out sweetness.
- Add the shrimp and cook until pink and opaque, about 2–4 minutes. Avoid overcooking.
- Mix in 1 cup of heavy cream, 1 teaspoon thyme, 2 bay leaves, 1/4 teaspoon cayenne, and a pinch of salt and pepper.
- Let chowder simmer gently for another 8–10 minutes to thicken slightly and meld flavors. Taste and adjust seasoning.
- Remove and discard the bay leaves. Ladle into bowls and garnish with parsley.
Notes
For added heartiness, consider adding a diced potato. You can also use half-and-half for a lighter option or seafood stock for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American