Description
A rich and creamy seafood chowder featuring the smoky depth of roasted corn and succulent poached shrimp. A comforting blend of sweetness and brine.
Ingredients
Scale
- 1 lb medium shrimp, peeled and deveined
- 3 cups corn kernels
- 2 cups heavy cream
- 1 cup unsalted butter
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium gold potatoes, peeled and cubed
- 4 cups seafood stock
- 1 tsp fresh thyme
- Salt and black pepper to taste
- Fresh chives for garnish
Instructions
- Roast corn kernels in a hot skillet over high heat until charred and brown in spots; set aside.
- Melt butter in a large pot over medium heat and sauté onions and garlic until translucent.
- Add diced potatoes and seafood stock; simmer until potatoes are tender (about 15-20 minutes).
- Lower heat and whisk in heavy cream and thyme until smooth and heated through.
- Stir in the roasted corn kernels and gently bring back to a simmer.
- Add shrimp and poach for 3-5 minutes until pink and opaque.
- Season with salt and pepper, garnish with chives, and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American