Description
Summertime corn and shrimp delight brings coastal comfort to your dinner table with Southern charm. Gentle spices and fresh ingredients merge in a luxurious dish that promises rich flavor and delightful texture for you to savor.
Ingredients
Scale
Protein:
- 1 pound tail-on shrimp
- 1 teaspoon kosher salt (for shrimp)
- ½ teaspoon ground pepper (for shrimp)
- ¼ teaspoon sweet paprika (for shrimp)
Vegetables and Aromatics:
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 tablespoon minced fresh garlic
- 2 cups diced potatoes (choice of russet, Yukon gold, or red)
- 2 cups frozen whole-kernel corn
- 1½ teaspoons kosher salt (for vegetables)
- ½ teaspoon ground pepper (for vegetables)
- ½ teaspoon sweet paprika (for vegetables)
- ¼ teaspoon garlic powder
- ½ teaspoon dried basil
- ¼ cup chopped fresh parsley
Liquids and Fats:
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 6 cups chicken stock
- 2 cups heavy cream
Instructions
- Heat olive oil in a large pot over medium-high temperature, then introduce seasoned shrimp. Quickly sauté until they turn opaque and develop a light golden exterior, approximately 3-4 minutes. Transfer cooked shrimp to a separate plate and maintain their warmth.
- In the identical pot, melt butter and incorporate chopped red bell peppers, diced onions, and minced garlic. Sprinkle with salt, pepper, paprika, and dried basil. Gently sauté the vegetables until they become translucent and slightly softened, releasing their aromatic essence.
- Elevate the heat and pour chicken stock into the vegetable mixture. Once the liquid reaches a vigorous boil, introduce diced potatoes. Allow them to simmer, stirring intermittently, until potatoes become tender and easily pierced with a fork.
- Reduce heat to a gentle medium setting. Fold in fresh corn kernels, rich heavy cream, and finely chopped parsley. Let the mixture harmonize and thicken, stirring occasionally to prevent scorching and ensure even distribution of ingredients.
- Carefully reintroduce the previously cooked shrimp into the creamy chowder. Gently warm the seafood within the sauce, allowing the flavors to meld together seamlessly. Taste and adjust seasoning if needed before serving hot.
Notes
- Quickly sear shrimp with bold seasonings for maximum flavor punch to prevent overcooking and maintain tender texture.
- Layer vegetables in the same pot after cooking shrimp to capture delicious residual spices and enhance overall dish complexity.
- High-heat boiling helps potatoes cook faster and absorb surrounding flavor profiles more effectively.
- Simmering with cream and corn creates a velvety, rich base that melds all ingredients into a harmonious seafood chowder.
- Fresh parsley adds bright, herbaceous notes that cut through the dish’s creamy intensity, providing a balanced final touch.
- Optional protein swap: Replace shrimp with chicken or white fish for versatile meal adaptation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 559
- Sugar: 3 g
- Sodium: 1285 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 200 mg