Easy Shrimp and Corn Chowder
This Easy Shrimp and Corn Chowder combines the sweetness of fresh corn with succulent shrimp in a warm, comforting bowl. A perfect dairy-free option that doesn't compromise on flavor.
Ingredients
Main Ingredients
- 2 lbs. medium shrimp, peeled and deveined Fresh or frozen shrimp can be used.
- 2.5 cups fresh or frozen corn kernels Use fresh if available for better flavor.
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 medium red bell pepper, diced
- 4.5-5 cups chicken or vegetable broth Adjust based on desired thickness.
- 1/4 cup gluten-free flour
- 14 oz can coconut milk Use full-fat for extra creaminess.
- 3 tbsp dairy-free butter
- 2 tbsp tomato paste
- 1/2 tsp smoked paprika
- 1 tbsp Cajun seasoning Adjust to taste.
- to taste Salt and pepper
- 2 tbsp fresh parsley, chopped For garnish.
Instructions
Preparation
- In a large pot, melt the dairy-free butter over medium heat.
- Add the chopped onion, diced red bell pepper, and minced garlic, sauté for about 5–7 minutes until the onions turn translucent.
Cooking
- Add the corn, tomato paste, smoked paprika, and Cajun seasoning to the pot. Stir and cook for another 2–3 minutes.
- Sprinkle the gluten-free flour over the mixture and stir well.
- Gradually pour in 4.5–5 cups of broth while stirring to prevent lumps. Bring to a gentle boil, reduce heat, and simmer for 10–12 minutes.
- Stir in the coconut milk and simmer for another 5 minutes.
- Blend the chowder with an immersion blender for a few seconds, leaving it thick with some whole vegetables.
- Add the shrimp to the pot and cook for about 3–4 minutes until pink and cooked through.
Serving
- Taste and adjust seasoning with salt and pepper. Let it sit off the heat for a few minutes to thicken slightly.
- Ladle the chowder into bowls and garnish with chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. To reheat, add extra broth if necessary.