Description
This creamy shrimp and corn chowder provides a comforting, hearty meal in under 40 minutes. It features a smoky red pepper swirl for a unique flavor twist, making it ideal for a weeknight family dinner.
Ingredients
- 1 lb large shrimp, peeled, deveined, and dried
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- 1/2 cup all-purpose flour
- 3 cups vegetable stock
- 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 2 cups fresh or frozen corn kernels
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup jarred roasted red peppers, drained
- 1 1/2 teaspoons smoked paprika
- 1/4 cup heavy cream, for swirl
- 1/2 teaspoon salt, for swirl
- 1 tablespoon fresh chives, chopped, for garnish
Instructions
- Prepare Ingredients: Peel and devein the shrimp, then pat them completely dry. Dice the onion, celery, and potatoes into small, consistent pieces.
- Sauté Aromatics: Heat the oil in a large pot over medium heat. Add the onion and celery; cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Create Roux and Simmer: Sprinkle the flour over the softened vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the vegetable stock until smooth.
- Cook Potatoes and Corn: Add the diced potatoes and corn kernels to the pot. Reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are completely fork-tender.
- Finish Chowder and Shrimp: Stir in the whole milk and heavy cream. Bring back to a gentle simmer (do not boil). Add the prepared shrimp and cook for 3-5 minutes, until opaque and pink. Season with salt and pepper to taste.
- Prepare Smoked Paprika Swirl: While the chowder cooks, combine the drained roasted red peppers, smoked paprika, extra heavy cream (1/4 cup), and salt (1/2 teaspoon) in a small food processor. Process until completely smooth.
- Serve and Garnish: Ladle the hot chowder into bowls. Drizzle the red pepper swirl over the surface and garnish with fresh chives before serving.
Notes
To avoid a rubbery texture, be careful not to overcook the shrimp; add them right at the end of the cooking process. If the chowder seems too thick after adding the dairy, remove from heat and stir in a splash more warm milk or broth to loosen it. If you plan to freeze the chowder, freeze only the base before adding the dairy and shrimp, as dairy-based soups can separate upon thawing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 180 mg