Description
A comforting shrimp and corn chowder capturing vibrant coastal flavors with every spoonful.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add the diced onions, garlic, and celery, sautéing until softened.
- Pour in the broth and bring to a simmer.
- Add the corn, thyme, bay leaves, and cayenne, stirring to combine.
- Reduce heat and let simmer for about 10-15 minutes.
- Add the shrimp and cook until they turn pink and opaque, about 3-5 minutes.
- Stir in the heavy cream, then season with salt and pepper to taste.
- Remove bay leaves and serve warm, garnished with fresh parsley.
Notes
For a thicker chowder, reduce the broth or add a cornstarch slurry. Serve with crusty bread or a light salad.
