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Sweet Corn Shrimp Chowder

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A creamy and flavorful chowder combining sweet corn and tender shrimp, with vegetables and a touch of cream for fullness.

Ingredients

Scale
  • 3 cups fresh sweet corn kernels (7 to 10 ears depending on size)
  • 1 large onion, chopped (red or yellow)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cups chicken stock
  • 6 new potatoes, cut into small cubes
  • 2 cups milk
  • 1 teaspoon fresh thyme leaves, minced
  • Fresh ground pepper to taste
  • 1 cup heavy cream
  • ¾ pounds shrimp, peeled, deveined, and cut into thirds
  • Salt to taste

Instructions

  1. In a pot, melt butter with olive oil. Sauté the chopped onion until tender.
  2. Add chicken stock and diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  3. Add milk, scraped corn pulp and juice (from corn cobs), thyme, and pepper. Simmer about 8 minutes.
  4. Add whole corn kernels and heavy cream. Simmer for 5–6 minutes until corn kernels are cooked but not overdone.
  5. Add shrimp and cook until shrimp turn opaque, about 3 minutes. Adjust salt and pepper to taste.

Notes

Do not overcook the shrimp or corn kernels to keep a good texture. Fresh corn kernels and scraped corn juice add more sweetness and depth than canned corn. Fresh thyme complements the seafood and corn flavors well.

Nutrition

Find it online: https://www.receipster.com/sweet-corn-shrimp-chowder-5/

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