Description
This Shrimp & Corn Chowder is a comforting and flavorful dish, elevated with roasted corn, poblano peppers, and a beautiful cream swirl. It’s perfect for a cozy meal and sure to impress!
Ingredients
Scale
- 400g shrimp (peeled and deveined)
- 300g sweet corn kernels (fresh or frozen)
- 150g potatoes (peeled and diced)
- 1 medium onion (finely chopped)
- 2 stalks celery (diced)
- 1 medium carrot (diced)
- 2 cloves garlic (minced)
- 30g unsalted butter
- 15ml olive oil
- 30g all-purpose flour
- 1L low-sodium vegetable stock
- 120ml heavy cream (plus 60ml for swirl)
- 1 tsp smoked paprika
- 0.5 tsp ground black pepper
- 0.5 tsp sea salt
- 1 medium poblano pepper (roasted, peeled, seeded)
- 60g roasted corn kernels (for garnish)
- 2 tbsp chopped cilantro
- 1 tsp lime zest
Instructions
- Roast Vegetables: Roast corn and poblano pepper at 200°C (400°F) for 12-15 minutes.
- Sauté Aromatics: Sauté onion, celery, and carrot in butter and oil for 5 minutes. Add garlic during the last minute.
- Create Roux: Stir in flour and cook for 1 minute.
- Build Chowder Base: Gradually whisk in stock and add potatoes. Simmer for 10 minutes.
- Add Corn & Cream: Stir in corn, cream, paprika, salt, and pepper.
- Cook Shrimp: Add shrimp and cook for 3-4 minutes.
- Prepare Cream Swirl: Blend roasted corn, poblano, and cream until smooth.
- Assemble & Garnish: Ladle chowder, drizzle cream, swirl poblano cream, and garnish with corn, cilantro, and lime zest.
Notes
For a richer flavor, use chicken stock instead of vegetable stock. Be careful not to overcook the shrimp to prevent a rubbery texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg
Keywords: chowder,shrimp,corn,soup,roasted,poblano,creamy,comfort food,easy