Description
Shrimp and Corn Chowder is the ultimate comfort food, perfect for cozy evenings. This creamy, slow-cooked dish combines tender shrimp and sweet corn in a rich broth, delivering a delightful symphony of flavors that warms both heart and soul. Easy to prepare and packed with wholesome ingredients, this chowder not only satisfies hunger but also creates memorable moments around the dinner table.
Ingredients
Scale
- 1 lb medium shrimp (peeled and deveined)
- 2 cups corn kernels (fresh or frozen)
- 2 cups Yukon Gold potatoes (diced)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or whole milk)
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Prep your ingredients by dicing the onions and potatoes. Rinse the shrimp if frozen.
- Sauté onions and garlic in a skillet over medium heat for about 3-4 minutes until soft.
- Add diced potatoes, corn, sautéed onion mixture, shrimp, chicken broth, thyme, paprika, salt, and pepper to the slow cooker. Stir gently.
- Set the slow cooker on low for 6-8 hours or high for 3-4 hours until cooked through.
- About 30 minutes before serving, stir in heavy cream or milk and warm gently without boiling.
- Serve hot in bowls garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 5g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 110mg
Keywords: For added flavor, consider using fresh herbs when serving. You can swap shrimp for chicken or add seasonal vegetables like bell peppers or zucchini for variety. To thicken the chowder if too thin, blend some of it or add a cornstarch slurry.