Shrimp-Corn Chowder Soup
A comforting shrimp and corn chowder featuring tender shrimp, sweet corn, and creamy potatoes, infused with onions and seasoned with salt and pepper. This hearty soup is perfect for a cozy meal, appealing to seafood lovers and those craving a creamy, flavorful broth in every spoonful.
Ingredients
Instructions
- Cook the sliced onions with butter until tender.
- Add the remaining ingredients and heat to boiling.
- Put a pat of butter or oleo in each bowl and fill with the chowder.
- Sprinkle with parsley and paprika before serving.
Tips & Substitutions
For a richer flavor, consider using fresh shrimp instead of canned. You can also substitute half-and-half for the milk for creamier chowder. If you prefer a bit of heat, a pinch of cayenne pepper can enhance the dish. For added texture, toss in some diced bell peppers or celery while cooking the onions. This chowder is versatile, making it great for pairing with various seafood recipes.
Serving Suggestions
Serve the chowder hot with crusty bread or a side salad for a complete meal. A sprinkle of fresh parsley and paprika adds a nice touch of color and flavor. This chowder pairs beautifully with Baked Scallop Casserole for a delightful seafood dinner. Consider offering a light dessert, such as lemon sorbet, to cleanse the palate after this hearty dish.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally to prevent sticking. If the chowder thickens too much, add a splash of milk to restore the desired consistency. Avoid microwaving as it can alter the texture of the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp-Corn Chowder Soup contains roughly 1143 calories, with 37g protein, 160g carbohydrates, and 40g fat. It is an excellent source of vitamin C (93% of the Daily Value), protein (74% of the Daily Value), and iron (49% of the Daily Value). Note that it is relatively high in sodium, at 2038mg per serving (89% 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 shrimp instead of canned?
Yes, frozen shrimp can be used; just make sure to thaw them thoroughly before adding them to the chowder. This will ensure even cooking and better texture. If using raw shrimp, add them to the chowder after the other ingredients have started to boil, cooking until they are pink and opaque.
Can I make this chowder vegetarian?
Absolutely! Substitute the shrimp with diced tofu or omit the protein entirely. Use vegetable broth instead of milk for a lighter option, and feel free to add more vegetables like corn, zucchini, or carrots to enhance the flavor and texture. This vegetarian version can be just as comforting and delicious.
How can I thicken the chowder if it's too thin?
If your chowder is thinner than desired, you can thicken it by mixing a tablespoon of cornstarch with a little cold milk to create a slurry, then stirring it into the simmering chowder. Allow it to cook for a few more minutes until thickened. Alternatively, mashing some of the diced potatoes in the chowder can also help achieve a thicker consistency.
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).