Welcome to the delicious world of seafood chowders! Today, we’re going to dive into a mouthwatering bowl of shrimp and corn chowder.
This hearty and comforting soup is the perfect blend of succulent shrimp, sweet corn, and savory broth, all coming together in a warm and satisfying bowl of goodness. Whether you’re a seafood lover or just looking to impress your guests with a delectable homemade soup, this recipe is sure to become a new favorite in your kitchen.
This shrimp and corn chowder recipe is not only incredibly delicious, but it’s also easy to make. With just a few simple steps and readily available ingredients, you can whip up a restaurant-quality meal in the comfort of your own home.
It’s a versatile dish that can be served as a hearty appetizer, a comforting main course, or even as a meal on its own with some crusty bread for dipping. Plus, it’s a great way to showcase the bounty of the sea and the sweetness of corn in a single bowl.
Directions:
1. Peel the shrimp and save the shells for the broth. If you need help with this step, check out our guide on cleaning and peeling shrimp .
2. Peel the vegetables, except for 2 of the potatoes, and slice them thinly.
3. Place them into a pot with a drizzle of vegetable oil and cook together with the shrimp shells and the corn.
4. Add about 2 liters (half a gallon) of water and the 2 un-chopped potatoes.
5. When the vegetables are fully cooked, remove the 2 potatoes and cut them into cubes.
6. Add the lime juice and sweet cream and blend thoroughly, then strain everything through a fine sieve.
7. Before serving, bring the soup back to the boil and add the leftover potatoes and shrimp and cook for 3-4 minutes.
8. Enjoy!
You can make this shrimp and corn chowder with frozen shrimp as well, but it won’t be quite as flavorful. The shells from the fresh shrimp gives the broth a fantastic flavor. However, you could achieve the same fantastic flavor of fresh shrimp with the addition of a bit of shrimp or prawn oil .
Print
Shrimp and Corn Chowder
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This shrimp and corn chowder is one of our favorite Sunday treats and you'll definitely enjoy it as well.
Course Appetizer, Main Course Cuisine American, Mediterranean
Cook Time 1 hour Total Time 1 hour
Servings 5 servings
Author Razvan Stupar
Ingredients 500 g potatoes 250 g shrimp (raw whole shrimp preferred) 500 g frozen corn 30 ml vegetable oil (neutral flavor) 100 ml cooking cream 2 onions 1 pepper 1/2 carrot 1/8 celery 1 lime salt pepper Metric – US Customary
Instructions Peel the shrimp and save the shells for the broth. Peel the vegetables, except for 2 of the potatoes, and slice them thinly. Place them into a pot with a drizzle of vegetable oil and cook together with the shrimp shells and corn. Add about 2 liters of water (half a gallon) and the 2 un-chopped potatoes. When the vegetables are fully cooked, remove the 2 potatoes and cut them into cubes. Add the lime juice and cooking cream and blend thoroughly, then strain everything through a fine sieve. Before serving, bring the soup back to the boil and add the leftover potatoes and shrimp and cook for 3-4 minutes.
Notes
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