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- 1 lb large shrimp, peeled and deveined - 2 cups fresh or frozen corn kernels - 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 pepper to taste - 2 tablespoons olive oil - Fresh parsley, for garnish To create a perfect shrimp and corn chowder, gathering the right ingredients is key. The large shrimp add a sweet and tender bite. You can use fresh corn or frozen corn kernels, which bring a burst of flavor. The onion and garlic form a strong base, giving depth to the chowder. Using potatoes makes the chowder hearty and creamy. Vegetable broth adds flavor, while heavy cream provides richness. Smoked paprika and Old Bay seasoning bring warmth and a hint of spice. Salt and pepper enhance all the flavors. Finally, olive oil is essential for sautéing, and fresh parsley adds a pop of color on top. By using high-quality ingredients, you ensure a delightful chowder that comforts and satisfies. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 chopped onion and sauté for about 5 minutes. Wait until it looks clear. 3. Stir in 2 minced garlic cloves. Cook for 1 more minute until the smell is strong. 4. Add 2 diced potatoes to the pot. Pour in 4 cups of vegetable broth. 5. Turn up the heat until the mix boils, then lower it to simmer. Cook for 10-12 minutes until the potatoes are soft. 6. Once the potatoes are tender, stir in 2 cups of corn. Add 1 teaspoon of smoked paprika, 1 teaspoon of Old Bay seasoning, salt, and pepper. Let it simmer for another 5 minutes. 1. Gently fold in 1 pound of shrimp into the pot. Make sure they are peeled and deveined. 2. Cook the shrimp for about 3-4 minutes. Watch them turn pink and opaque. 3. Don’t overcook the shrimp. They can become tough if cooked too long. 1. Pour in 1 cup of heavy cream and stir well. Allow the chowder to heat for 2-3 minutes while stirring. 2. Taste the chowder and adjust the seasoning if needed. 3. Ladle the chowder into bowls and garnish with fresh parsley. 4. Serve with crusty bread on the side to complete your meal. To make your shrimp and corn chowder shine, consider these tips: - Seasoning Variations: You can swap smoked paprika for cayenne pepper for heat. Try adding fresh herbs like thyme or dill for brightness. A splash of lemon juice at the end brightens the flavors. - Selecting Fresh Shrimp and Corn: Look for shrimp that smell like the sea, not fishy. Fresh shrimp should be firm and have a nice sheen. For corn, choose ears with bright green husks and plump kernels. If using frozen corn, ensure it’s sweet and not too mushy. Achieving a creamy texture is simple: - Best Practices: Make sure to add the heavy cream at the end to keep it rich. Stir gently to avoid breaking up the shrimp. If you want extra creaminess, use a potato masher to lightly mash some potatoes in the chowder. - Avoiding Common Mistakes: Don’t rush the cooking process. If you cook the shrimp too long, they will turn rubbery. Always add the shrimp last, and keep an eye on the heat to prevent boiling the cream. {{image_2}} You can change the shrimp in this chowder. Try using crab or scallops instead. These options give a different taste and texture. If you want a plant-based meal, use tofu or chickpeas. Both add protein and make the chowder hearty. You can also explore different vegetables. Try adding bell peppers or zucchini. These add color and nutrition. Spinach or kale works well too for a fresh touch. Just remember to adjust the cooking time based on what you use. Want a spicy kick? Add diced jalapeños or a splash of hot sauce. This gives your chowder a fun twist. You can also mix in red pepper flakes for heat. Using different broth types can change the flavor, too. Chicken broth adds depth, while seafood broth enhances the shrimp taste. If you want a lighter flavor, stick with vegetable broth. Each choice brings a new layer to your chowder. To store your shrimp and corn chowder, let it cool first. Place the chowder in an airtight container. You can keep it in the fridge for up to three days. If you want to save it longer, freezing is a great option. Use freezer-safe containers or heavy-duty freezer bags. This helps keep it fresh. Remember to label the containers with the date. When you are ready to enjoy the chowder again, there are a few good ways to reheat it. The best method is on the stove. Pour the chowder into a pot and heat it over medium heat. Stir it often to prevent sticking. You can also use the microwave. Place it in a microwave-safe bowl and cover it loosely. Heat it in short intervals, stirring in between. To keep the flavor and texture, add a splash of water or broth if it seems too thick. Always check the temperature before serving. You want it hot but not boiling. Enjoy every warm, creamy bite! Is it possible to make this chowder dairy-free? Yes, you can make this chowder dairy-free. Use coconut milk instead of heavy cream. It adds a nice flavor and keeps it creamy. You can also use almond or oat milk. Just adjust the seasoning to balance the taste. How do you know when shrimp are cooked? You can tell shrimp are cooked when they turn pink and opaque. They should curl into a C shape. If they stay gray or become tough, they are overcooked. Cooking shrimp takes just a few minutes, so keep an eye on them. Can this be made ahead of time? Yes, you can make this chowder ahead of time. Cook it fully and let it cool. Store it in the fridge for up to three days. When ready to eat, reheat it gently on the stove. Add a splash of cream if needed to refresh the flavor. This blog post covers all the key steps to make shrimp and corn chowder. We discussed the important ingredients like shrimp, corn, and potatoes, and how to prepare and cook them. I shared tips on flavor enhancements and variations to try. Plus, we explored storage and reheating methods to keep leftovers fresh. By following these steps, you can create a delicious chowder that suits your taste. Enjoy your cooking adventure!

Shrimp & Corn Chowder

Dive into this delicious Shrimp & Corn Chowder recipe that brings comfort and flavor to your table! With fresh shrimp, sweet corn, and creamy goodness, this dish is perfect for cozy dinners. In just 35 minutes, you can whip up a hearty meal that everyone will love. Discover the simple steps and tips for garnishing with parsley and serving with crusty bread. Click to explore the full recipe and enjoy a bowl of warmth today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 cups fresh corn kernels (or frozen)

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 pepper to taste

2 tablespoons olive oil

Fresh parsley, for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced potatoes to the pot, followed by the vegetable broth. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cook for about 10-12 minutes, or until the potatoes are tender.

        Once the potatoes are soft, stir in the corn kernels, smoked paprika, Old Bay seasoning, salt, and pepper. Simmer for an additional 5 minutes.

          Gently fold in the shrimp and cook until they turn pink and opaque, roughly 3-4 minutes.

            Pour in the heavy cream and stir to combine. Allow the chowder to heat through for another 2-3 minutes while stirring occasionally.

              Taste and adjust seasoning if necessary.

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

                  - Presentation Tips: Ladle the chowder into bowls and garnish with freshly chopped parsley. Consider serving with crusty bread on the side for a complete meal.