Description
Indulge in a rich and comforting bowl of Creamy Potato Shrimp and Corn Chowder. This hearty soup is packed with tender shrimp, sweet corn, and creamy potatoes in a flavorful broth. Perfect for a cozy night in or a special gathering with loved ones.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
Seasonings and Spices:
- 2 tablespoons all-purpose flour
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Additional Ingredients:
- 3 cups low-sodium chicken or seafood broth
- 2 cups diced Yukon Gold potatoes
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 pound raw shrimp (peeled, deveined, and chopped if large)
- 1 cup half-and-half or heavy cream
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh parsley
- Optional: crumbled bacon or hot sauce for garnish
Instructions
- Sauté Aromatics: Heat olive oil and butter in a large pot. Sauté onion until soft, then add garlic.
- Create Roux: Sprinkle in flour and cook to form a roux.
- Add Broth and Vegetables: Slowly whisk in broth, then add potatoes, corn, paprika, thyme, salt, and pepper.
- Cook Chowder: Simmer until potatoes are tender. Add shrimp and cook until opaque.
- Finish with Cream: Stir in half-and-half, heat gently, and adjust seasoning.
- Serve: Garnish with green onions, parsley, and optional toppings.
Notes
- For a thicker chowder, mash some potatoes before adding shrimp.
- Substitute crab or scallops for shrimp if desired.
- Leftovers can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 165mg
