Description
A comforting and creamy shrimp and corn chowder, perfect for cozy nights.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups sweet corn, fresh or frozen
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil or butter
- 1 teaspoon thyme
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add the diced onion, garlic, and celery. Sauté until softened, about 5 minutes.
- Pour in the broth and bring to a simmer.
- Stir in the corn and add the thyme, bay leaves, cayenne, salt, and pepper.
- Let the chowder simmer for about 10-15 minutes.
- Add the shrimp and cook until they are pink and cooked through, about 5 minutes.
- Stir in the heavy cream and let it heat through.
- Remove the bay leaves, and serve hot, garnished with fresh parsley.
Notes
For extra flavor, add a squeeze of lemon juice just before serving. You can blend a portion of chowder for a thicker consistency.