Description
A comforting shrimp and corn chowder that melds rich flavors and textures, perfect for cozy nights.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups corn (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk
- 2 medium potatoes, peeled and cubed
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the Aromatics: In a large pot over medium heat, add a drizzle of oil and sauté the diced onion and minced garlic until the onion becomes translucent, about 3–4 minutes.
- Add Veggies: Toss in the cubed potatoes and corn, stirring well to combine. Allow to cook for a few minutes.
- Simmer: Pour in the broth and bring the mixture to a boil. Reduce the heat to low and let it simmer until the potatoes are tender, about 15 minutes.
- Introduce the Shrimp: Add the shrimp and your choice of cream or coconut milk. Cook until the shrimp turns pink and opaque, about 3–4 minutes.
- Season to Taste: Sprinkle in salt and pepper until it reaches your desired flavor profile.
- Garnish and Serve: Ladle the chowder into bowls and finish with a sprinkling of fresh parsley.
Notes
For a dairy-free version, substitute heavy cream with coconut milk. Adjust seasonings as needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 150mg