Shrimp and corn chowder
A shrimp and corn chowder is comfort-in-a-bowl, the kind that makes the whole kitchen smell cozy. It starts with a base of sautéed onions, celery, and maybe a little garlic, then brings in tender potatoes, sweet corn, and a creamy broth that’s rich but not heavy. Shrimp get added at the end so they stay plump and delicate, just barely cooked through and infused with all that chowder flavor.
Ingredients
Instructions
Heat oil/butter in a pot over medium. Add onion, carrot, and celery; cook 8–10 minutes until softened. Add garlic, cook 1 minute.
Stir in corn, potatoes, salt, pepper, and thyme/bay leaf. Add stock. Bring to a boil, then reduce to a simmer for 15–20 minutes until potatoes are tender.
If raw: add and simmer gently 3–5 minutes until opaque and just cooked.
If pre-cooked: add for the last 2–3 minutes, just to warm through.
Stir in milk or cream, heat gently (don’t boil hard). Adjust seasoning.
Notes
Every spoonful hits the balance of sweet corn, savory stock, and buttery seafood, with soft potatoes tying it all together. It feels like something you’d eat near the coast on a chilly day: familiar, satisfying, and just a little bit luxurious without being fussy. Serve it with crusty bread or corn cakes for dunking, and you’ve got a one-pot meal that works just as well for a special dinner as it does for leftovers the next day (if there are any).
Variations
This recipe can also be made with lobster.
Source
Food in U.S.A.