Spicy Shrimp and Corn Chowder

A one-pot chowder that starts with sautéed aromatics, builds body with potatoes and corn, and finishes with shrimp, cream, lime, and herbs. The soup is served hot with a little bite from jalapeño and a sweet corn finish.

By Julienne

Spicy Shrimp and Corn Chowder

Cook time: 25 minutes

Servings: 4

Ingredients

  • 30 g unsalted butter for sautéing
  • 150 g yellow onion small dice
  • 80 g celery small dice
  • 4 g salt divided
  • 0.5 g black pepper freshly ground
  • 12 g garlic minced
  • 20 g jalapeño seeded and finely chopped
  • 2 g smoked paprika ground
  • 1 g dried thyme crumbled
  • 20 g all-purpose flour for thickening
  • 900 ml fish stock or low-sodium chicken stock hot
  • 300 g potatoes peeled and cut into 1.5 cm cubes
  • 300 g corn kernels fresh or thawed from frozen
  • 1 piece bay leaf whole
  • 4 g salt divided
  • 1.5 g black pepper freshly ground
  • 450 g shrimp peeled and deveined
  • 120 ml heavy cream room temperature
  • 15 ml lime juice freshly squeezed
  • 10 g cilantro chopped

Instructions

  1. Melt the butter in a 5 L pot over medium heat. Add the onion, celery, 4 g of the salt, and a pinch of the black pepper. Cook, stirring often, until the vegetables are softened but not browned, about 5 minutes. The onion is translucent and the celery has softened.
  2. Add the garlic and jalapeño and cook for 30 seconds, just until fragrant. Stir in the smoked paprika, thyme, and flour, and cook for 1 minute to form a light roux. The mixture looks paste-like and the flour no longer smells raw.
  3. Slowly pour in the hot stock while stirring to prevent lumps. Add the potatoes, corn, bay leaf, and remaining 4 g salt plus the remaining black pepper. Bring to a simmer, then cook uncovered for 12 to 15 minutes, until the potatoes are tender. A knife slips easily into the potato cubes.
  4. Add the shrimp and simmer gently for 3 to 4 minutes, just until the shrimp turn pink and opaque and curl into loose C shapes. The shrimp are opaque through the center and no longer translucent.
  5. Turn off the heat. Remove the bay leaf, then stir in the cream and lime juice. Taste and adjust with a little more salt if needed from the same measured total only if the soup still tastes underseasoned. The chowder tastes balanced and the broth is creamy and lightly bright.
  6. Ladle into bowls and finish with the cilantro. Serve immediately. The chowder is steaming hot and the cilantro sits fresh on top.
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