Blackened Shrimp and Corn Chowder

Blackened Shrimp and Corn Chowder is a delicious and flavorful soup that combines tender shrimp with a rich, creamy base and sweet corn. The blackened seasoning gives the shrimp a zesty, smoky flavor that perfectly complements the creamy chowder. Here’s how to make it:

Blackened Shrimp and Corn Chowder Recipe

Ingredients:

For the Blackened Shrimp:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp blackened seasoning (store-bought or homemade, see below for a simple recipe)

For the Chowder:

• 2 tbsp butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced (Yukon Gold or russet work well)
• 1 cup celery, diced
• 1 red bell pepper, chopped
• 3 cups corn kernels (fresh, frozen, or canned)
• 4 cups chicken or vegetable broth
• 1 1/2 cups heavy cream
• 1 tsp smoked paprika
• 1/2 tsp thyme
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish)
• Juice of 1 lime (optional, for a touch of freshness)

Instructions:

Step 1: Blacken the Shrimp

1. Season the shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in blackened seasoning and olive oil, making sure each shrimp is well-coated.
2. Cook the shrimp: Heat a large skillet or pan over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until they are opaque and slightly charred. Once cooked, remove the shrimp from the pan and set them aside.

Step 2: Make the Corn Chowder

1. Sauté the vegetables: In the same large pot or a separate Dutch oven, melt the butter over medium heat. Add the chopped onion, garlic, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables are soft and the onions are translucent.
2. Add the potatoes and corn: Stir in the diced potatoes and corn kernels. Cook for an additional 3-4 minutes, allowing the flavors to meld.
3. Add the broth and seasonings: Pour in the chicken or vegetable broth, and stir in the smoked paprika, thyme, salt, and pepper. Bring the mixture to a simmer. Cook for about 10-12 minutes, or until the potatoes are fork-tender.
4. Add the cream: Once the potatoes are cooked through, add the heavy cream and stir to combine. Let the chowder simmer for another 5 minutes to thicken slightly.

Step 3: Combine the Shrimp and Chowder

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