Cook Time: 30m
Total Time: 40m
Servings: 4
Difficulty: Easy
Introduction:
Welcome to this deliciously comforting journey of making Creamy Shrimp and Corn Chowder. A mouth-watering combination of succulent shrimp, sweet corn, and creamy richness, this dish is ideally served as a warming dinner or a heartening meal for lunch.
Why Make This Recipe:
This Creamy Shrimp and Corn Chowder is an excellent option not just due to its deliciousness, but also for its simplicity and quick preparation time. From peeling the shrimp to serving a bowl of enthralling chowder, it takes only 40 minutes. It’s the perfect meal for those who crave comfort food that warms up the insides and pleases the taste buds.
How to make Creamy Shrimp and Corn Chowder:
Ingredients:
– 1 lb shrimp, peeled and deveined
– 3 ears of corn, kernels removed (or 2 cups frozen corn)
– 2 tbsp butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium potatoes, diced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Directions:
1. Melt the butter in a large pot over medium heat. Saute the onion and garlic in butter until they are fragrant and translucent.
2. Add the potatoes and corn kernels to the pot. Mix the broth and bring it all to a boil. Simmer for 15 minutes until the potatoes are tender.
3. Stir in the shrimp and cook until they turn pink which takes about 3 to 4 minutes.
4. Pour heavy cream into the pot and season with salt and pepper. Let it simmer for another 5 minutes until it is well combined and heated.
5. Garnish with fresh parsley and serve hot.
How to Serve Creamy Shrimp and Corn Chowder:
Serve the Creamy Shrimp and Corn Chowder hot, preferably in a deep bowl. The perfect companion to the chowder is a slice of rustic or garlic bread that can be dipped into the chowder. You could also serve it with a light, leafy salad.
How to Store Creamy Shrimp and Corn Chowder:
Store the leftover Creamy Shrimp and Corn Chowder in an airtight container. It can stay fresh in the refrigerator for up to three days. Warm the chowder on low heat before serving.
Tips to Make Creamy Shrimp and Corn Chowder:
While making this chowder, ensure the potatoes are diced small so that they cook quickly. Also, remember to cook the chowder at a simmer instead of a high temperature to maintain the creamy texture.
Variation (if any):
You can add variety to this chowder by adding some diced carrots and celery. If you prefer a spicy kick, sprinkle a tad of paprika or cayenne pepper.
FAQs:
Q1: Can I substitute shrimp with another type of seafood?
Yes, you can use a different type of seafood like crab, or even add a mixture of different seafood.
Q2: Can I use canned corn instead of fresh or frozen corn?
Yes, you can also use canned corn. However, drain and rinse it before use.
Q3: Should I peel the shrimp before cooking?
Yes, for this recipe, it is recommended to peel and devein the shrimp before cooking. Ensure they are thoroughly cleaned.
Overall, the Creamy Shrimp and Corn Chowder is a divine blend of the ocean’s bounty and farm-fresh produce, making it a must-try for every food enthusiast. Enjoy it fresh and hot from the stove on a chilly evening or as a comforting lunch. Happy cooking!