Description
Indulge in a comforting bowl of Creamy Potato Shrimp and Corn Chowder, a hearty and flavorful soup perfect for any day of the week. This recipe combines tender shrimp, sweet corn, and creamy potatoes in a rich broth that will warm you from the inside out. Serve with crusty bread for a satisfying meal!
Ingredients
Scale
Vegetable Mixture:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 2 medium carrots, diced
Soup Base:
- 3 cups Yukon gold potatoes, peeled and diced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Sauté onion, garlic, celery, and carrots for 5 minutes until softened.
- Add Potatoes and Spices: Stir in diced potatoes, smoked paprika, thyme, salt, and pepper.
- Cook Soup Base: Pour in broth, bring to a boil, then simmer for 15 minutes until potatoes are tender.
- Finish Chowder: Stir in corn and heavy cream, simmer for 5 minutes. Add shrimp, cook for 3–4 minutes until pink. Adjust seasoning and garnish with parsley.
Notes
- To thicken the chowder, mash some of the potatoes against the side of the pot before adding the shrimp.
- For extra richness, consider adding a tablespoon of cream cheese or a splash of white wine.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 140mg
