Description
Corn and shrimp chowder brings together some of the most delicious ingredients know to man. Butter, sweet corn, tender shrimp, garlic.. all good things!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound tail-on shrimp
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon sweet paprika
- 3 tablespoons unsalted butter
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 tablespoon minced fresh garlic
- 1½ teaspoons kosher salt
- ½ teaspoon ground pepper
- ½ teaspoon sweet paprika
- ½ teaspoon dried basil
- 6 cups chicken stock
- 2 cups diced potatoes (russet, Yukon gold, red- whatever you want)
- 2 cups frozen whole-kernel corn
- 2 cups heavy cream
- ¼ cup chopped fresh parsley
Instructions
- In a large pot over medium-high heat, add olive oil. Once the oil is heated, add the shrimp, salt, pepper, garlic powder and paprika. Saute until cooked through, about 5 minutes. Set aside on a plate and keep warm.
- Set the pot over medium high heat and add the butter. Once the butter is melted, add red bell peppers, onion, garlic, salt, pepper, paprika and basil. Saute until vegetables are softened, about 10 minutes.
- Turn heat to high and add chicken stock. Bring to a boil and add potatoes. Boil, stirring occasionally, until the potatoes are cooked through, about 10 minutes. Reduce heat to medium and stir in corn, heavy cream and parsley. Simmer, stirring occasionally, for 10 minutes.
- Serve chowder with a few pieces of shrimp on top
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: soup
- Method: stove top
Keywords: soup, seafood, corn, chowder