Description
This creamy potato shrimp and corn chowder is a comforting American soup packed with tender shrimp, sweet corn, and hearty potatoes, simmered in a rich and flavorful broth with cream and milk. Perfect for a cozy main course, it combines fresh vegetables and seafood for a satisfying and delicious meal.
Ingredients
Scale
Base Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Vegetables & Seasonings
- 3 medium potatoes, peeled and cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- 1 ½ cups corn kernels (fresh, frozen, or canned)
Liquids & Proteins
- 3 cups low-sodium chicken or seafood broth
- 1 pound raw shrimp, peeled and deveined
- 1 cup heavy cream
- ½ cup whole milk
Garnish & Optional Toppings
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: cooked crumbled bacon or shredded cheese for topping
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 4–5 minutes until softened and fragrant.
- Add Potatoes and Seasonings: Stir in the cubed potatoes, salt, black pepper, smoked paprika, and dried thyme. Cook for another 2 minutes to combine the flavors.
- Simmer with Broth: Pour in the low-sodium chicken or seafood broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15–18 minutes, or until the potatoes are fork-tender.
- Cook Shrimp and Corn: Stir in the corn kernels and raw shrimp. Cook for 3–5 minutes, or until the shrimp turn pink and are fully cooked through.
- Add Cream and Milk: Reduce the heat to low and stir in the heavy cream and whole milk. Simmer gently for another 3–4 minutes to heat through, being careful not to let it boil.
- Season and Serve: Taste and adjust the seasoning if needed. Ladle the chowder into bowls, garnish with chopped fresh parsley, and add optional toppings like crumbled bacon or shredded cheese. Serve warm with crusty bread.
Notes
- You can substitute half-and-half for the cream and milk for a lighter version.
- Add a pinch of cayenne pepper for a subtle spicy kick.
- Leftovers store well in the fridge for up to 3 days; reheat gently to avoid curdling.
- Use fresh or frozen corn if canned is not available for better flavor.
