Corn And Shrimp Chowder
A creamy and hearty corn and shrimp chowder featuring tender potatoes, sweet corn, and succulent shrimp, perfect for comfort food lovers and seafood enthusiasts alike.
Ingredients
Instructions
- Put the chicken broth, milk, diced potatoes, and drained corn in a large pot, bring to a boil, then reduce heat and simmer for 10 minutes.
Tips & Substitutions
For a creamier chowder, consider adding a bit more whipping cream or using half-and-half instead of milk. If you're short on shrimp, diced cooked chicken can be a great substitute. To enhance the flavor, sauté the onions in the butter until translucent before adding them to the pot. This step adds depth to the dish, much like in American recipes that focus on layered flavors.
Serving Suggestions
Serve the chowder hot, garnished with fresh herbs like parsley or chives for a pop of color. It pairs beautifully with crusty bread or a side salad, such as a simple mixed green salad. For a hearty meal, consider serving it alongside the Most Popular Potato Casserole, which complements the chowder's flavors well.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stove over low heat, stirring occasionally, until heated through. Avoid boiling, as this can cause the cream to separate. Alternatively, a microwave can be used, but stir frequently to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Shrimp Chowder contains roughly 852 calories, with 15g protein, 83g carbohydrates, and 51g fat. It is an excellent source of protein (30% of the Daily Value), iron (28% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 843mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, frozen corn works well in this chowder. Just add it to the pot during the last few minutes of cooking to ensure it's heated through without becoming mushy. This is a great way to enjoy the dish year-round, regardless of the corn season.
How can I make this chowder spicier?
To add some heat, consider incorporating diced jalapeños or a sprinkle of cayenne pepper during cooking. You can also serve the chowder with hot sauce on the side for guests to customize their spice level. This approach allows everyone to enjoy the dish according to their taste preferences.
Is it possible to make this chowder dairy-free?
Absolutely! Substitute the milk and cream with plant-based alternatives like almond milk or coconut cream. Use vegetable broth instead of chicken broth to keep it dairy-free while still retaining the chowder's rich texture and flavor. Be sure to adjust seasoning as needed to enhance the taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).