Description
Creamy Potato Shrimp and Corn Chowder is a warm, comforting seafood soup featuring tender shrimp, sweet corn, and hearty potatoes in a rich, creamy broth. Perfect for a cozy dinner, this chowder combines classic American flavors with a touch of smoked paprika and thyme for depth. It’s easy to prepare on the stovetop and garnished with fresh parsley, bacon, or cheese for extra indulgence.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 3 medium russet potatoes, peeled and cubed
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
Protein
- 1 pound raw shrimp, peeled, deveined, tails removed
Liquids & Dairy
- 4 cups low-sodium chicken or seafood broth
- 1 cup heavy cream
- 1/2 cup whole milk
Fats & Oils
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Seasonings & Garnishes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
- Crumbled bacon or shredded cheese for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, minced garlic, celery, and carrots. Sauté for 4 to 5 minutes until the vegetables start to soften and become fragrant.
- Add Potatoes and Seasonings: Stir in the cubed potatoes, smoked paprika, dried thyme, salt, and black pepper. Mix well to coat the potatoes and vegetables with the spices.
- Add Broth and Simmer: Pour in the low-sodium chicken or seafood broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
- Add Corn and Shrimp: Add the corn kernels and raw shrimp to the pot. Continue to simmer for 4 to 5 minutes until the shrimp turn pink and are cooked through.
- Incorporate Dairy and Finish: Reduce heat to low. Stir in the heavy cream and whole milk gently. Warm the chowder through without allowing it to boil to prevent curdling. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley, crumbled bacon, or shredded cheese as desired. Serve hot for a comforting meal.
Notes
- Use half-and-half instead of cream and milk for a lighter chowder.
- Add a dash of hot sauce or cayenne pepper to give the chowder a spicy kick.
- Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid curdling.
