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- 1 pound large shrimp, peeled and deveined - 2 cups fresh corn kernels (or frozen corn) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced - 4 cups vegetable broth - 1 cup heavy cream - 1 teaspoon smoked paprika - 1 teaspoon Old Bay seasoning - Salt and black pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish - Alternatives for shrimp: You can use crab, chicken, or tofu if you want a different protein. Each adds a unique taste. - Dairy-free options for heavy cream: Use coconut milk or cashew cream. These will keep your chowder creamy without dairy. - Fresh vs. frozen ingredients: Fresh corn brings sweetness and crunch. Frozen corn is just as good and saves time. Use what you have! Sautéing the onion Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and cook it for about 5 minutes. You want it to be soft and clear. This step builds the base of flavor. Incorporating the garlic Next, add the minced garlic to the pot. Stir it in and let it cook for about a minute. The smell of garlic will fill your kitchen, and this is when the dish starts to shine. Boiling and simmering Now, toss in the diced potatoes. Pour in the vegetable broth, and turn up the heat to bring it to a boil. Once it boils, reduce the heat to a simmer. This simmering will take about 10 to 12 minutes. Checking potato tenderness Use a fork to check if the potatoes are soft. They should break apart easily. If they are still hard, give them a few more minutes. Adding corn and seasoning Once the potatoes are tender, add the corn kernels. Then sprinkle in the smoked paprika and Old Bay seasoning. Season with salt and pepper to your taste. Let this simmer for another 5 minutes to mix the flavors well. Incorporating shrimp and cream Gently fold in the shrimp. Cook them until they turn pink and opaque, about 3 to 4 minutes. Be careful not to overcook them. Then pour in the heavy cream and stir it in. This makes the chowder rich and creamy. Adjusting seasoning Before serving, taste your chowder. If it needs more flavor, add a little more salt and pepper. This final step ensures it’s just right. Presentation tips Ladle the chowder into bowls. Sprinkle fresh parsley on top for a pop of color. Serve it with slices of crusty bread for dipping. This makes each bite even better! To sauté well, heat olive oil in a large pot. Use medium heat to avoid burning. Add onion first, letting it soften for about five minutes. Then, add minced garlic for a fragrant boost. For shrimp, cook them until they turn pink and opaque. This takes about three to four minutes. Overcooking can make shrimp tough. Always keep an eye on them to get the perfect texture. Herbs and spices can elevate your chowder. Try adding fresh parsley or thyme for a burst of freshness. Smoked paprika and Old Bay seasoning give a warm depth to the flavors. Choosing between vegetable broth and chicken broth depends on your preference. Vegetable broth offers a lighter taste. Chicken broth adds a richer flavor. Both work well, so pick what suits your taste buds best. Prep your ingredients in advance. Chop the onion, garlic, and potatoes ahead of time. This makes cooking smoother and quicker. Using frozen corn and shrimp can save you time. They are often just as good as fresh. They also cut down on prep time, making your chowder ready in no time. {{image_4}} You can find many regional styles of shrimp and corn chowder. The Southern-style chowder shines with rich flavors. It often includes spicy sausage, enhancing the taste. The sweetness of corn pairs nicely with the heat. Adding a few dashes of hot sauce gives it an extra kick. Spicy variations can include jalapeños. These peppers add a bold flavor and nice heat. Just chop them finely and add them when you sauté the onion. The result is a chowder that warms you from head to toe. If you need gluten-free options, this chowder works well. All ingredients are naturally gluten-free. Just ensure your broth is also gluten-free. It’s a simple swap that keeps the dish safe for all. For a vegan option, you can replace shrimp with mushrooms or tofu. Use coconut milk instead of heavy cream for a creamy texture. You can also use vegetable broth to keep it plant-based. The dish still tastes great and is satisfying. Feel free to add other vegetables to the chowder. Carrots, bell peppers, or even zucchini work well. Just chop them small and add them with the potatoes. They bring more color and nutrients to the dish. You can also switch proteins. Instead of shrimp, try crab or even chicken. Just make sure to adjust cooking times. This way, every bowl of chowder can be unique and delicious. Store leftover chowder in an airtight container. This keeps the flavor fresh. It will last up to three days in the fridge. If you want to enjoy it later, make sure to cool it down before sealing. This helps prevent bacteria growth. To freeze chowder, use a freezer-safe container. Leave some space at the top for expansion. It’s best to freeze it within two hours of cooking. When you’re ready to eat, move it to the fridge to thaw overnight. For reheating, use a pot on low heat. Stir often to avoid sticking. You can also use the microwave, but do it in short bursts. If it seems too thick, add a splash of cream or broth. This helps restore its creamy texture. To make shrimp and corn chowder from scratch, gather your ingredients. Start by sautéing onion in olive oil until soft. Add minced garlic and cook for a minute. Next, add diced potatoes and vegetable broth. Bring it to a boil, then simmer until the potatoes are tender. Stir in corn, smoked paprika, and seasoning. Finally, fold in shrimp and heavy cream, cooking until the shrimp are pink. Yes, you can use frozen shrimp and corn. Frozen ingredients work well and save time. Just make sure to thaw shrimp before adding them to the chowder. The frozen corn can go straight into the pot, as it cooks quickly. Chowder can last in the fridge for about three to four days. Store it in an airtight container to keep it fresh. Always check for any odd smells or changes in texture before eating. Serve shrimp and corn chowder with crusty bread for dipping. A fresh salad or grilled vegetables also pair nicely. For a twist, add some crackers on top for crunch. Shrimp and corn chowder can be a healthy dish. It contains protein from shrimp and fiber from corn and potatoes. You can make it healthier by using less cream or opting for dairy-free alternatives. Yes, you can make chowder in advance. It tastes great after sitting for a day, allowing the flavors to blend. Just reheat it gently on the stove before serving. This blog post detailed how to create a tasty shrimp and corn chowder from start to finish. We covered ingredients, step-by-step instructions, and tips for success. You can customize it with various options to suit your taste or dietary needs. Remember, storing leftovers properly ensures you enjoy your dish longer. Cooking can be fun and easy with the right guidance. Try this chowder, and make it your own! Enjoy comforting meals made with fresh ingredients.

Shrimp & Corn Chowder

Indulge in a warm bowl of Shrimp & Corn Chowder that is perfect for any day! This creamy, comforting recipe combines fresh shrimp, sweet corn, and hearty potatoes, creating a flavorful dish that's easy to make. Discover step-by-step instructions and tips to enhance your chowder experience. Click through to explore this delicious recipe and elevate your meal time with a taste of home-cooked goodness!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups fresh corn kernels (can substitute with frozen corn)

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium potatoes, peeled and diced into small cubes

4 cups vegetable broth

1 cup heavy cream

1 teaspoon smoked paprika

1 teaspoon Old Bay seasoning

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

Fresh parsley, finely chopped, for garnish

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and begins to soften.

    Add the Garlic: Stir in the minced garlic and cook for an additional minute, allowing the flavors to meld and the garlic to become fragrant.

      Cook the Potatoes: Incorporate the diced potatoes into the pot. Pour in the vegetable broth, and increase the heat to bring the mixture to a vigorous boil. Once boiling, reduce the heat to a simmer. Cook for approximately 10-12 minutes, or until the potatoes are tender when pierced with a fork.

        Add Corn and Seasoning: Once the potatoes reach the desired tenderness, add in the corn kernels, smoked paprika, Old Bay seasoning, and season with salt and pepper. Allow the mixture to simmer for an additional 5 minutes to let the flavors combine.

          Incorporate the Shrimp: Gently fold in the shrimp, cooking until they turn pink and opaque, about 3-4 minutes depending on their size. Take care not to overcook to maintain their tenderness.

            Finish with Cream: Pour in the heavy cream, stirring to incorporate it thoroughly. Allow the chowder to warm through for an additional 2-3 minutes, stirring occasionally to prevent sticking.

              Taste and Adjust: Before serving, taste the chowder and adjust the seasoning with additional salt and pepper as needed to suit your preference.

                - Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Carefully ladle the hearty chowder into serving bowls and garnish generously with freshly chopped parsley for a touch of color. For a delightful meal experience, serve alongside slices of crusty bread for dipping.