Ingredients:
– 2 cups sweet corn kernels (fresh, frozen, or canned)
– 1 lb (450g) shrimp, peeled and deveined
– 1/2 teaspoon smoked paprika
– 1 medium onion, diced
– 2 medium potatoes, peeled and diced
– 1 tablespoon olive oil for cooking shrimp
– 1 cup celery, diced
– 2 cloves garlic, minced
– 1/2 teaspoon ground thyme
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and celery, sautΓ©ing them until they are softened, about 3-4 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the diced potatoes to the pot, followed by the sweet corn kernels. Mix everything well.
5. Pour in enough water or low-sodium vegetable broth to cover the vegetables, and bring to a simmer.
6. Once simmering, add the shrimp, smoked paprika, and ground thyme. Let it cook until the shrimp turn pink and opaque, about 3-5 minutes.
7. If desired, you can mash some of the potatoes slightly to thicken the chowder, stirring well to combine.
8. Taste and adjust seasonings as necessary. Remove from heat and serve hot.
Nutritional Information:
This chowder is rich in protein from the shrimp and fiber from the corn and potatoes. Each serving roughly contains 300 calories, 20g of protein, and 10g of fat.
Time: Preparation time: 15 minutes | Cooking time: 20 minutes
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