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Sweet Corn Chowder With Shrimp & Red Pepper

Sweet Corn Chowder With Shrimp & Red Pepper recipe image
This Sweet Corn Chowder is a creamy, comforting soup that balances the natural sweetness of corn with the savory depth of roasted red peppers and tender shrimp. Its a perfect weeknight dinner that feels indulgent yet comes together quickly. The base of potatoes and onions provides a hearty texture, while the milk and cream-style corn create a rich, velvety broth. Seasoned with marjoram and a hint of nutmeg, it offers warm, aromatic flavors. Serve it hot with crusty bread for a satisfying meal that brings home-style comfort to your table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 825.8
Dietary: Gluten-free
Description
This Sweet Corn Chowder is a creamy, comforting soup that balances the natural sweetness of corn with the savory depth of roasted red peppers and tender shrimp. Its a perfect weeknight dinner that feels indulgent yet comes together quickly. The base of potatoes and onions provides a hearty texture, while the milk and cream-style corn create a rich, velvety broth. Seasoned with marjoram and a hint of nutmeg, it offers warm, aromatic flavors. Serve it hot with crusty bread for a satisfying meal that brings home-style comfort to your table.
Ingredients
  • 2 tablespoon Olive oil
  • 1 lg Yellow onion, finely chopped
  • 1 lg Potato, peeled and diced
  • 1 Bay Leave
  • 1/2 teaspoon Marjoram
  • 1/8 teaspoon Nutmeg
  • 1 3/4 cup Chicken stock
  • 1 Can Cream style corn
  • 10 ounce Package frozen corn
  • 1 3/4 cup Milk
  • 1/4 teaspoon Black pepper
  • 7 ounce Jar roasted red peppers,
  • 1 lb Large shrimp, shelled and deveined
Directions
  1. 1
    Heat olive oil in a large saucepan over medium heat for 1 minute.
  2. 2
    Add the chopped onion and saut, stirring occasionally, until limp and translucent, about 5 minutes.
  3. 3
    Add the diced potato, bay leaf, marjoram, nutmeg, and chicken stock to the pan.
  4. 4
    Bring the mixture to a boil, then reduce heat to moderate.
  5. 5
    Cover the pan and simmer gently until the potatoes are just tender, about 10 minutes.
  6. 6
    Stir in the cream-style corn, frozen corn kernels, milk, and black pepper.
  7. 7
    Bring the chowder back to a rapid boil.
  8. 8
    Reduce heat to moderate again.
  9. 9
    Add the drained and sliced roasted red peppers and shrimp.
  10. 10
    Simmer uncovered gently until the shrimp are just cooked through and pink, about 3 minutes.
  11. 11
    Remove the bay leaf before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 825.8kcal
% Daily Value *
Total Fat 28.7g45%
Saturated Fat 6.3g32%
Cholesterol 95.5mg32%
Sodium 194.4mg9%
Total Carbohydrate 109.6g37%
Dietary Fiber 20.4g82%
Sugars 25.1g
Protein 48.3g97%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the soup has thickened too much.

Substitutions: You can use vegetable stock instead of chicken stock for a vegetarian version (omit shrimp or use mushrooms for protein). Heavy cream can replace milk for a richer texture.

Tips: Do not overcook the shrimp, as they will become tough. Add them at the very end just until opaque. For extra creaminess, blend half of the cooked potato and corn mixture before adding the milk and shrimp.

Serving: Garnish with fresh parsley or chives and a squeeze of lemon juice for brightness. Serve with crusty bread or cornbread.

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Read it online: https://www.chefs-mate.com/recipe/sweet-corn-chowder-with-shrimp-red-pepper/