Description
A comforting and flavorful chowder filled with succulent shrimp and sweet corn, perfect for cozy dinners or brunch.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups sweet corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1 bay leaf
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil or butter over medium heat.
- Add the diced onion, garlic, and celery. Sauté until softened, about 5 minutes.
- Pour in the broth and bring to a gentle simmer. Stir in the corn and cook for approximately 5 minutes.
- Add the shrimp, thyme, bay leaf, and optional cayenne pepper. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 3-4 minutes.
- Stir in the heavy cream and gently heat until warmed. Remember to remove the bay leaf before serving!
- Serve hot, drizzled with more cream and a sprinkle of parsley.
Notes
For a lighter alternative, swap heavy cream for half-and-half or use coconut milk for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American