Description
This Creamy Potato Shrimp and Corn Chowder is a comforting and hearty American soup that combines tender Yukon gold potatoes, sweet corn, and succulent shrimp in a rich, creamy broth. Flavored with smoked paprika and fresh herbs, it’s perfect for a warming meal any time of the year.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
Main Ingredients
- 3 cups peeled and diced Yukon gold potatoes
- 2 1/2 cups low-sodium chicken or seafood broth
- 1 1/2 cups frozen corn (or fresh)
- 1 pound raw shrimp, peeled and deveined (tail-off, medium size)
Cream and Thickening
- 1 1/2 cups half-and-half or heavy cream
- 2 tablespoons all-purpose flour (optional, for thickening)
Garnish
- 2 tablespoons chopped fresh parsley or chives
Instructions
- Heat the base: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent.
- Add aromatics and spices: Stir in the minced garlic, smoked paprika, dried thyme, salt, and black pepper to infuse the base with flavor.
- Cook potatoes: Add the peeled and diced Yukon gold potatoes along with the low-sodium chicken or seafood broth. Bring the mixture to a boil, then reduce heat and simmer for 12 to 15 minutes or until the potatoes are tender when pierced with a fork.
- Add corn and shrimp: Stir in the frozen (or fresh) corn and the raw shrimp. Simmer for another 4 to 5 minutes until the shrimp turn pink and are cooked through.
- Thicken the chowder: In a small bowl, whisk together the all-purpose flour and half-and-half (or heavy cream) until smooth. Slowly add this mixture into the pot while stirring to prevent lumps. Continue to simmer for 2 to 3 minutes until the chowder becomes creamy and heated through.
- Final seasoning and serve: Taste the chowder and adjust seasoning if necessary. Ladle the chowder into bowls and garnish with chopped fresh parsley or chives before serving.
Notes
- For extra flavor, sauté a chopped celery stalk or diced carrot with the onion at the start.
- You can substitute cooked shrimp; add it at the very end just to heat through without overcooking.
- For a dairy-free version, use coconut milk instead of cream.
- To make this chowder gluten-free, omit the flour or replace with gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
