Shrimp and Corn Chowder
User Reviews
4.9
-
Cook Time
1 hr
-
Total Time
1 hr
-
Servings
5 servings
-
Course
Main Course, Appetizer
-
Cuisine
Mediterranean, American
Shrimp and Corn Chowder
Description
Shrimp and Corn Chowder is a hearty, creamy soup featuring shrimp, potatoes, and corn. The recipe starts by peeling shrimp, keeping the shells to infuse the broth with seafood flavor. Vegetables including onions, carrot, celery, and corn are sautéed with shrimp shells to build a savory base. Adding water and whole potatoes, the mixture simmers until tender. After removing and dicing the potatoes, lime juice and cooking cream are blended into the soup and strained for a smooth consistency. The chowder returns to heat and the shrimp and diced potatoes cook briefly before serving.
The chowder offers a creamy texture from the cooking cream and a slightly bright acidity from the lime juice, balancing the sweetness of corn and shrimp. Soft potato pieces add body and a pleasing contrast to the smooth broth. Cooking shrimp at the end preserves their tender texture without overcooking.
Ingredients
- 500 g potato
- 250 g Shrimp (raw whole shrimp preferred)
- 500 g corn frozen
- 30 ml vegetable oil (neutral flavor)
- 100 ml cooking cream
- 2 onion
- 1 black pepper
- 1/2 carrot
- 1/8 celery
- 1 lime
- salt
- black pepper
Instructions
- Peel the shrimp and save the shells for the broth.
- Peel the vegetables, except for 2 of the potatoes, and slice them thinly.
- Place them into a pot with a drizzle of vegetable oil and cook together with the shrimp shells and corn.
- Add about 2 liters of water (half a gallon) and the 2 un-chopped potatoes.
- When the vegetables are fully cooked, remove the 2 potatoes and cut them into cubes.
- Add the lime juice and cooking cream and blend thoroughly, then strain everything through a fine sieve.
- Before serving, bring the soup back to the boil and add the leftover potatoes and shrimp and cook for 3-4 minutes.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
