Description
A comforting bowl of shrimp and corn chowder that warms you from the inside out, combining sweet corn with succulent shrimp.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups sweet corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 2 bay leaves
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, sauté the diced onions, minced garlic, and diced celery until softened, about 5 minutes.
- Pour in the broth and bring the mixture to a gentle simmer.
- Add the corn, dried thyme, bay leaves, cayenne pepper, salt, and pepper. Mix well and let simmer for about 10 minutes.
- Toss in the shrimp and cook until pink and opaque, which should take just a few minutes.
- Stir in the heavy cream to achieve a velvety texture, heating through without boiling.
- Remove the bay leaves before serving and garnish with freshly chopped parsley.
Notes
For an extra depth of flavor, roast the corn before adding it to the pot. Customize the spice level by adjusting the cayenne pepper or adding a splash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American