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Spicy Shrimp & Summer Corn Chowder

Here's how you make Spicy Shrimp & Summer Corn Chowder
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  • Servings: 6
  • Prep: 20m
  • Cook: 45m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • FOR CHOWDER
  • 3 cups whole kernel corn (frozen)
  • 1 tablespoon oil (canola oil)
  • 2 celery stalks, chopped (1 cup)
  • 1 red bell pepper, diced (1 cup)
  • 1 carrot, diced (large carrot, peeled, 3/4 cup)
  • 4 ounces white onion, diced (1/2 medium onion)
  • 2 garlic cloves, minced
  • 3 cups low-sodium vegetable broth
  • 3/4 teaspoon paprika (smoked)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cornmeal
  • 1 cup whole milk
  • Garnish: cilantro, chives or red pepper flakes
  • FOR SHRIMP
  • 1 pound shrimp (peeled, deveined, tails removed)
  • 1 1/2 tablespoon oil (canola oil)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Mix the shrimp, oil, salt, pepper, garlic powder, and cayenne in a small bowl and set aside to marinate.

  • Step 2: Set the corn aside in a small bowl to defrost.

  • Step 3: For the chowder, heat a large pot over medium heat, then all the oil. Saute the celery, red pepper, carrot, onion, and garlic for about 5 minutes, or until fragrant.

  • Step 4: Add corn, vegetable broth, paprika, salt, and black pepper to the pot. Bring to a slight boil, and then simmer uncovered for about 5 minutes, stirring occasionally.

  • Step 5: In a small bowl mix together cornmeal with a couple tablespoons of the soup. Pour it into the pot, stir thoroughly and continue to cook for another 10-15 minutes or until thickened.

  • Step 6: Remove from heat and blend the soup to desired consistency.

  • Step 7: Add milk, and cook on a low heat until heated through.

  • Step 8: To prepare the shrimp, heat a large skillet over medium-high. Add the marinated shrimp to the pan, cooking 2-3 minutes per side until they are opaque with a pink color.

  • Step 9: Serve the soup in a bowl topped with the sauteed shrimp and optional garnishes.

We hope you enjoy this recipe!

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