Description

Creamy Shrimp Chowder is a rich, velvety soup loaded with tender shrimp, sweet corn, and hearty vegetables, all wrapped in a luscious cream-based broth. It’s a comforting bowl of warmth perfect for chilly days or elegant enough to serve at a dinner party.

Ingredients

Scale

1 lb medium shrimp, peeled and deveined

1 tablespoon olive oil

1 tablespoon butter

1 small onion, finely chopped

2 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup sweet corn kernels (fresh or frozen)

1 large potato, peeled and diced

3 cups seafood or chicken broth

1 cup heavy cream

1 cup whole milk

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

Fresh parsley or chives, chopped (for garnish)

Optional: a pinch of smoked paprika for added depth

Instructions

In a large pot, heat olive oil and butter over medium heat.
Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until vegetables soften.
Stir in potato, corn, and thyme. Cook for 2–3 more minutes.
Pour in broth and bring to a gentle boil. Reduce heat and simmer uncovered for 15 minutes.
Add shrimp and cook for 4–5 minutes, until shrimp are pink and cooked through.
Lower heat and stir in cream and milk. Avoid boiling.
Season with salt, pepper, and smoked paprika if using.
Serve warm, garnished with parsley or chives.