Description
A comforting bowl of shrimp and corn chowder, rich without being heavy, made in under 30 minutes.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons butter (or olive oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion, minced garlic, and chopped celery. Sauté until softened and fragrant, about 4–6 minutes.
- Pour in the broth and bring to a gentle simmer.
- Stir in the corn and simmer for about 5 minutes.
- Add the shrimp and cook until they turn pink and opaque, about 2–4 minutes.
- Mix in the heavy cream, thyme, bay leaves, cayenne, and a pinch of salt and pepper.
- Let the chowder simmer gently for another 8–10 minutes.
- Remove and discard the bay leaves, ladle into bowls, and garnish with chopped parsley.
Notes
For a thicker chowder, stir in 1 peeled, diced potato with the broth, or make a small beurre manié and whisk it in at the end. For dairy-free, substitute full-fat coconut milk and use olive oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American