Sweet Corn and Shrimp Chowder

Here’s a comforting recipe for Sweet Corn and Shrimp Chowder ac

Ingredients

• 1 lb (450g) raw shrimp, peeled an
• 4 cups fresh or frozen sweet
• 2
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 medium
• 1 cup celery, diced
• 1
• 4 cups low sodium
• 1 cup heavy cr
• 1 cup milk (or half-and-half for a richer texture)
• 1 tsp smoked paprika (optional for a smoky flavor)
• 1 tsp dried thyme
• Salt
• Fresh parsley, chopped (for garnish)
• Lemon

Instructions

1. Prepare the Shrimp

1. In

2. Make the Chowder Base

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3 minutes.
2. Add the

3. Add Broth and Corn

1. Pour in the chicken or vegetable broth, then add the sweet corn. Stir to combine.
2. Bring

4. Add Cream and Seasonings

1. Stir
2. Let the chowder simmer for another 5–7

5. Combine Shrimp and Serve

1. Add the co
2. Taste

6. Garnish and Serve

1. Lad

Tips for Success

• Make it grocer: Add a pinch of cayenne pepper or a diced jalapeño to the soup for some heat.
• Make ahead: This chowder keeps well in the fridge for 2-3 days. The flavors even improve as it sits.
• For extra richness: Top with a dollop of sour cream or a sprinkle of shredded cheddar cheese.

Enjoy this Sweet Corn and Shrimp Chowder  a cr