Creamy Garlic Shrimp Chowder

Servings: 6 people
Calories: ~480 per serving
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 2 medium potatoes, peeled and diced

• 2 cups corn kernels (fresh, canned, or frozen)

• 3 cups seafood or chicken broth

• 1 cup heavy cream

• 1 cup whole milk

• 2 tablespoons all-purpose flour

• ½ teaspoon paprika

• ½ teaspoon dried thyme

• Salt and black pepper, to taste

• 2 tablespoons fresh parsley, chopped

• Crumbled bacon (optional, for garnish)

Instructions:

1. Cook the Shrimp:
   In a large pot, heat olive oil and 1 tablespoon butter over medium heat. Add shrimp and cook for 2–3 minutes per side, until pink and cooked through. Remove shrimp and set aside.

2. Sauté the Aromatics:
   In the same pot, add remaining butter and onion. Sauté until soft, about 3 minutes. Add garlic and cook for another 30 seconds until fragrant.

3. Build the Base:
   Stir in flour and cook for 1 minute to form a roux. Slowly whisk in broth, ensuring there are no lumps.

4. Add Vegetables and Seasoning:
   Add potatoes, corn, paprika, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–12 minutes, until potatoes are tender.

5. Finish the Chowder:
   Stir in milk and cream, then return shrimp to the pot. Simmer for another 3–4 minutes until everything is heated through and thickened.

6. Garnish and Serve:
   Ladle chowder into bowls, garnish with chopped parsley and crumbled bacon if desired, and serve warm.