Shrimp Corn Chowder

Dive into the comforting warmth of Shrimp Corn Chowder, a hearty and flavorful bowl of goodness that combines tender shrimp, sweet corn, and creamy potatoes in a velvety broth. This easy-to-make chowder starts with a fragrant base of sautéed onion, celery, and garlic, thickened with a golden roux for a rich, satisfying texture. A blend of smoked paprika and a touch of heavy cream enhances the dish with well-balanced spice and luxurious creaminess. Perfect for a cozy weeknight dinner or an elevated lunch, this one-pot wonder is garnished with fresh parsley and green onions for a burst of color and freshness. Ready in just 45 minutes, this shrimp and corn chowder is the ultimate comfort food you'll want to savor all year round.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 large Yellow onion, finely diced
• 2 stalks Celery, finely diced
• 3 cloves Garlic, minced
• 3 tablespoons All-purpose flour
• 4 cups Chicken or seafood stock
• 2 large Russet potatoes, peeled and diced into 1/2-inch cubes
• 2 cups Fresh or frozen corn kernels
• 1 cup Heavy cream
• 1 pound Large shrimp, peeled, deveined, and tails removed
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 2 stalks Green onions, sliced (for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.

Step 2

Add the diced onion, celery, and garlic to the pot. Sauté for 3-5 minutes, until the vegetables are softened and the onion is translucent.

Step 3

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to form a roux. This will help thicken the chowder.

Step 4

Slowly pour in the chicken or seafood stock, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.

Step 5

Add the diced potatoes to the pot. Cover and simmer for 10-12 minutes, or until the potatoes are just tender when pierced with a fork.

Step 6

Stir in the corn kernels and heavy cream. Simmer uncovered for 5 minutes, allowing the flavors to meld.

Step 7

Season the shrimp with the smoked paprika, salt, and black pepper. Add the shrimp to the pot and cook for 3-5 minutes, or until they turn pink and are cooked through.

Step 8

Taste the chowder and adjust for salt and pepper, if needed.

Step 9

Ladle the chowder into bowls and garnish with fresh parsley and sliced green onions before serving.

Nutrition Facts

Serving size	(3016.9g)

Amount per serving	% Daily Value*
Calories	2609.0

Total Fat 127.8g	0%
Saturated Fat 65.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1187.8mg	0%
Sodium 6902.1mg	0%
Total Carbohydrate 225.8g	0%
Dietary Fiber 26.1g	0%
Total Sugars 39.9g
Protein 144.2g	0%

Vitamin D 0IU	0%
Calcium 453.3mg	0%
Iron 10.7mg	0%
Potassium 5539.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 21.9%

Carbs: 34.3%