Imagine a bowl of pure summer comfort that's both light and luxurious - a seafood corn chowder that will transport your taste buds to coastal bliss! This isn't just another soup; it's a creamy, vibrant celebration of seasonal ingredients that combines sweet corn, succulent shrimp, and a velvety broth that will make your dinner guests think you've trained in a professional kitchen. Perfect for those warm evenings when you want something satisfying yet not heavy, this chowder is about to become your new summer obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 1 onion, chopped
- 2 potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Prepare all ingredients by peeling and deveining the shrimp, chopping the onion, and dicing the potatoes into small, uniform cubes.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add the diced potatoes to the pot and cook for an additional 2-3 minutes, stirring occasionally to prevent sticking.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and cook for about 10-12 minutes, or until the potatoes are tender but not falling apart.
- Stir in the corn kernels and continue cooking for another 3-4 minutes.
- Reduce the heat to low and carefully add the heavy cream, stirring gently to incorporate and prevent curdling.
- Add the shrimp to the chowder and cook for 2-3 minutes until they turn pink and are just cooked through. Be careful not to overcook the shrimp to maintain their tender texture.
- Season the chowder with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Remove from heat and let the chowder rest for 2-3 minutes to allow flavors to meld together.
- Ladle the chowder into serving bowls and garnish with freshly chopped chives.
- Serve immediately while hot, optionally with a side of crusty bread or oyster crackers.
Tips
- Use fresh corn when possible - it makes a huge difference in flavor and sweetness.
- Don't overcook the shrimp! They should be just pink and tender, which typically takes only 2-3 minutes.
- For extra depth, consider adding a splash of white wine when sautéing the onions.
- If you want a thicker chowder, you can blend a portion of the potatoes before adding cream.
- Always add cream at the end and on low heat to prevent curdling.
- Fresh chives aren't just a garnish - they add a subtle onion-like flavor that elevates the entire dish.
- For a lighter version, you can substitute half-and-half for heavy cream.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 180mg
