Shrimp Corn Chowder That Tastes Like a Coastal Summer Night
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, sliced thin
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups corn kernels (fresh or frozen)
- 2 medium Yukon Gold potatoes, peeled and diced small
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (optional)
- 2 green onions, sliced
- Fresh parsley, roughly chopped
- Oyster crackers or crusty bread for serving
Instructions
- Melt butter in a large Dutch oven over medium heat. Add diced onion and celery and cook for 5 minutes until softened. Add minced garlic and cook 1 more minute.
- Sprinkle flour over the vegetables and stir to combine. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour in the chicken broth one cup at a time, stirring as you go. Add the milk and heavy cream. Stir well and bring to a gentle simmer.
- Add the diced potatoes, corn, thyme, and cayenne if using. Simmer on medium-low for 12 to 15 minutes, stirring occasionally, until potatoes are fork-tender.
- While the chowder simmers, heat olive oil in a skillet over medium-high heat. Season shrimp with smoked paprika, salt, and pepper. Cook 1 to 2 minutes per side until pink and just curled. Remove from heat immediately.
- Stir the cooked shrimp into the chowder. Taste and adjust salt and pepper. Ladle into bowls and top with sliced green onions and fresh parsley. Serve with crusty bread or oyster crackers.
Notes
Add the shrimp at the very end and never let the cream base reach a hard boil — those two things alone will make or break this chowder.