Creamy Corn and Shrimp Delight

Description

Discover the comforting warmth and rich flavors of the “Creamy Corn and Shrimp Delight,” a chowder that combines succulent shrimp and sweet corn in a creamy broth. This recipe offers a perfect blend of textures and tastes that turn a simple meal into a delightful culinary experience. Whether you’re seeking a cozy dinner on a chilly evening or a nourishing dish that brings the family together, this chowder promises satisfaction.

Ingredients

• 2 tablespoons olive oil
• 1 pound tail-on shrimp
• 1 teaspoon kosher salt (for shrimp)
• ½ teaspoon ground pepper (for shrimp)
• ¼ teaspoon garlic powder
• ¼ teaspoon sweet paprika (for shrimp)
• 3 tablespoons unsalted butter
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 1 tablespoon minced fresh garlic
• 1½ teaspoons kosher salt (for vegetables)
• ½ teaspoon ground pepper (for vegetables)
• ½ teaspoon sweet paprika (for vegetables)
• ½ teaspoon dried basil
• 6 cups chicken stock
• 2 cups diced potatoes (choice of russet, Yukon gold, or red)
• 2 cups frozen whole-kernel corn
• 2 cups heavy cream
• ¼ cup chopped fresh parsley

Step-by-Step Directions

1. Cooking Shrimp

In a large pot over medium-high heat, add olive oil. Once the oil is hot, add the shrimp seasoned with salt, pepper, garlic powder, and paprika. Sauté until they’re cooked through, about 5 minutes. Remove the shrimp and set aside on a plate, keeping them warm.

2. Preparing the Vegetables

Using the same pot, increase heat to medium-high and melt the butter. Add red bell peppers, onion, and minced garlic, then season with salt, pepper, paprika, and basil. Cook until the vegetables are softened, approximately 10 minutes.

3. Adding Liquids and Potatoes

Set the heat to high and pour in the chicken stock. Once it reaches a boil, add the diced potatoes and continue to boil while stirring occasionally, until the potatoes are tender, about 10 minutes.

4. Final Simmer

Reduce the heat to medium. Stir in the corn, heavy cream, and parsley. Allow the chowder to simmer for an additional 10 minutes, stirring occasionally, to marry the flavors.

Servings & Preparation Time

This recipe serves approximately 6 people. Total preparation and cooking time is approximately 45 minutes.

Tips for Storage & Reheating

• Store leftovers in an airtight container and refrigerate for up to 3 days.
• Reheat on the stove over medium heat until thoroughly warmed. Add a splash of chicken stock or water if the chowder has thickened excessively in the fridge.
• Avoid freezing as the cream base may separate and affect the texture of the chowder upon thawing.

Conclusion

The “Creamy Corn and Shrimp Delight” is a sumptuous chowder that makes every spoonful an enjoyable experience. It combines fresh vegetables, flavorful spices, and hearty ingredients, creating a perfect dish that pleases the palate and warms the heart. Serve this luxurious chowder at your next family gathering or enjoy it as a comforting meal on a relaxed evening.

Creamy Corn and Shrimp Delight

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 6 people 1x

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Description

Discover the comforting warmth and rich flavors of the “Creamy Corn and Shrimp Delight,” a chowder that combines succulent shrimp and sweet corn in a creamy broth. This recipe offers a perfect blend of textures and tastes that turn a simple meal into a delightful culinary experience. Whether you’re seeking a cozy dinner on a chilly evening or a nourishing dish that brings the family together, this chowder promises satisfaction.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 pound tail-on shrimp
• 1 teaspoon kosher salt (for shrimp)
• ½ teaspoon ground pepper (for shrimp)
• ¼ teaspoon garlic powder
• ¼ teaspoon sweet paprika (for shrimp)
• 3 tablespoons unsalted butter
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 1 tablespoon minced fresh garlic
• 1½ teaspoons kosher salt (for vegetables)
• ½ teaspoon ground pepper (for vegetables)
• ½ teaspoon sweet paprika (for vegetables)
• ½ teaspoon dried basil
• 6 cups chicken stock
• 2 cups diced potatoes (choice of russet, Yukon gold, or red)
• 2 cups frozen whole-kernel corn
• 2 cups heavy cream
• ¼ cup chopped fresh parsley

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Instructions

1. Cooking Shrimp In a large pot over medium-high heat, add olive oil. Once the oil is hot, add the shrimp seasoned with salt, pepper, garlic powder, and paprika. Sauté until they’re cooked through, about 5 minutes. Remove the shrimp and set aside on a plate, keeping them warm.
2. Preparing the Vegetables Using the same pot, increase heat to medium-high and melt the butter. Add red bell peppers, onion, and minced garlic, then season with salt, pepper, paprika, and basil. Cook until the vegetables are softened, approximately 10 minutes.
3. Adding Liquids and Potatoes Set the heat to high and pour in the chicken stock. Once it reaches a boil, add the diced potatoes and continue to boil while stirring occasionally, until the potatoes are tender, about 10 minutes.
4. Final Simmer Reduce the heat to medium. Stir in the corn, heavy cream, and parsley. Allow the chowder to simmer for an additional 10 minutes, stirring occasionally, to marry the flavors.