Creamy Shrimp Chowder 🦐🍲
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 medium potatoes, diced
- 1 cup corn kernels (fresh or frozen)
- 3 cups chicken or seafood broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
1. Sauté Shrimp:
Heat olive oil in a large pot over medium heat. Add shrimp, season with salt, pepper, and paprika, and cook for 2-3 minutes until pink. Remove shrimp and set aside.
2. Cook Aromatics and Vegetables:
In the same pot, melt butter and sauté onion and garlic until softened, about 2-3 minutes. Add diced potatoes and cook for another 2 minutes.
3. Simmer the Broth:
Pour in the broth and add thyme. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are tender.
4. Add Corn and Cream:
Stir in corn and heavy cream. Simmer for an additional 5 minutes.
5. Add Shrimp:
Return the cooked shrimp to the pot and cook for 1-2 minutes until heated through. Adjust seasoning with salt and pepper.
6. Serve:
Ladle the chowder into bowls, garnish with fresh parsley, and serve with crusty bread.
Prep time: 10 min, Cooking time: 25 min, Servings: 4, Kcal: 350 per serving