When I think of the fall, I think of hearty meals. Corn chowder is one of those meals that fills you up and tastes just as good the following day as it did the day that you made it. As you can tell by the recipe name, I include seafood in my corn chowder, but the truth is, it tastes just as good without it. So if you happen to be allergic to seafood or simply aren’t in the mood for it, you can still enjoy this recipe. Let’s get cooking.
Seafood Corn Chowder
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Novice
Ingredients
- 4 ears of corn
- 1 large yukon gold potato
- 2 celery stalks
- 5 sweet, mini peppers
- 1/2lb of shrimp (peeled and deveined)
- 2 cups of chicken broth (vegetable broth, for vegans and vegetarians)
- 1 pint of heavy cream (2 tablespoons of corn starch and 1 cup of cashew milk or 1 scoop of vegan milk powder, for vegans and vegetarians)
- 2 tablespoons of salt
- 1 teaspoon of black pepper
- 2 teaspoons of paprika
- 1 teaspoon of extra virgin olive oil
- 1 bay leaf
- scallion or chives, for garnish
Instructions
- Shuck the corn and remove the kernels from each ear of corn using a knife or corn cobb stripper and set the kernels aside. (Time Saving Tip: In a pinch, you can use 2 1/2 cups of frozen or canned corn kernels instead.)
- Wash, scrub, and the dice the potato into small to medium sized cubes and set the potato aside.
- Wash, scrub, and dice the celery and mini sweet peppers and set them aside.
- Cut each piece of shrimp into three pieces and set the shrimp aside.
- Bring the olive oil to a medium heat in a medium-sized skillet. Add the corn, celery and peppers to the skillet. Saute for 3-4 minutes and then remove the skillet from the stove.
- In a large saucepan, bring the chicken broth to a boil. Add the potatoes, corn, sweet peppers, celery, heavy cream, and bay leaf and turn the stove down to a simmer. Cover the saucepan and allow the chowder to simmer for 15-18 minutes, stirring occasionally.
- Add in the shrimp, black pepper, paprika, salt and stir. Cover the saucepan and allow the chowder to cook for 3-4 minutes.
- Using a ladle, place the chowder into serving bowls, garnish with scallion or chives (if desired), and enjoy.
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