Sweet Corn Chowder with Shrimp and Chorizo (Edit recipe)

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This sweet corn chowder is a belly-warming delight brimming with creamy goodness. It is bursting with vibrant golden corn kernels, succulent shrimp, spicy, smoky chorizo, and creamy potatoes.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

12

Serves: 4

Ingredients

2 Tbsp Canola Oil
8 oz Chorizo, cubed
1 cup Yellow Onion, minced
2 whole Potatoes, Russet, peeled and cubed
2 Tbsp All Purpose Flour
1 Tbsp Thyme, Fresh, minced
3 cups Chicken Broth
1.5 cups Half and Half
1 lb Shrimp, Raw, peeled, deveined and cut into thirds
2 whole Sweet Corn
2 Tbsp Butter, Salted
2 Tbsp Chives, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat canola oil over medium-high heat in a large Dutch oven. Add diced chorizo and cook until almost crisp—about 5 minutes.
Lower the heat to medium. Add onion and potatoes and cook until onions are softened - about 8 minutes.
Sprinkle flour and thyme over vegetables and stir; cook for 2 minutes, until flour is fully incorporated into the vegetables.
Add chicken broth, scraping any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer, lower heat to medium-low, and cook until potatoes are tender and flavors meld—about 10-12 minutes.
Stir in half and half and butter. Cook for about 5 minutes.
When the liquid is hot, add shrimp and corn. Cook for about 5 minutes until the shrimp is pink in color.
Season with salt and pepper to taste.
Garnish with chives. Enjoy!!!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1055
Fat:	48 g
Carbohydrates:	40 g
Protein:	46 g
Cholesterol:	210 g
Sodium:	939 mg
Fiber:	4 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.