Shrimp Corn Chowder Soup:

Shrimp Corn Chowder is a creamy, comforting soup made with shrimp, corn, and vegetables, perfect for a cozy meal. Here’s a recipe to make it:

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups corn kernels (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 cups chicken or vegetable broth
• 2 cups heavy cream or half-and-half
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp thyme (dried or fresh)
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/2 cup chopped green onions (optional, for garnish)
• 1/2 cup crispy bacon (optional, for garnish)

Instructions:

1. Prepare the shrimp: Season the shrimp with salt, pepper, and paprika. Set aside.
2. Cook the vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the garlic and cook for another 1 minute, until fragrant.
3. Add potatoes and broth: Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat to a simmer. Let it cook for about 10-12 minutes or until the potatoes are tender.
4. Add corn and cream: Stir in the corn, thyme, and heavy cream. Let it simmer for another 5 minutes, stirring occasionally.
5. Cook the shrimp: Add the shrimp to the pot and cook for about 3-4 minutes, or until the shrimp are pink and cooked through.
6. Season: Taste the soup and add more salt, pepper, or paprika as needed.
7. Serve: Ladle the soup into bowls and garnish with green onions and crispy bacon if desired.

Tips:

• You can add other vegetables, like bell peppers or celery, for more flavor.
• If you want a thicker chowder, you can mash some of the potatoes or blend part of the soup with an immersion blender.
• For a lighter version, substitute the heavy cream with milk or a dairy-free option.

Enjoy your creamy, comforting Shrimp Corn Chowder!