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If you’re looking for a dish that combines a medley of flavors with warming comfort, look no further than Smoky Blackened Shrimp and Sweet Corn Chowder. This delightful chowder brings together the rich, smoky notes of perfectly seasoned shrimp and the natural sweetness of corn, creating a culinary experience that is both satisfying and uplifting. Ideal for both cozy weeknight dinners and festive gatherings, this chowder is not only easy to prepare but also offers a remarkable blend of textures and flavors that your family and friends will rave about.

Blackened Shrimp and Corn Chowder

Experience the ultimate comfort in a bowl with our Smoky Blackened Shrimp and Sweet Corn Chowder. This delicious recipe combines perfectly seasoned shrimp with sweet corn for a warm and satisfying dish that's perfect for any occasion. Whether it's a cozy weeknight dinner or a festive gathering, this chowder is sure to impress. Click through to explore the recipe and elevate your cooking game with this flavor-packed delight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons blackening seasoning

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, diced

4 cups corn kernels (fresh or frozen)

4 cups vegetable or chicken broth

1 cup heavy cream

1 teaspoon smoked paprika

Salt and pepper to taste

Chopped cilantro or parsley for garnish

Instructions
 

Toss the shrimp in blackening seasoning until evenly coated.

    In a large pot, heat the olive oil over medium-high heat. Add the shrimp and sear for about 2-3 minutes on each side until cooked through. Remove shrimp from the pot and set aside.

      In the same pot, reduce heat to medium and add the diced onion. Sauté for about 4-5 minutes until onions are translucent.

        Add the minced garlic and cook for an additional minute until fragrant.

          Stir in the diced potatoes and corn. Cook for another 5 minutes, stirring occasionally.

            Pour in the vegetable or chicken broth, bring the chowder to a simmer, and cook until the potatoes are tender (about 10-12 minutes).

              Once the potatoes are cooked, stir in the heavy cream and smoked paprika. Bring to a gentle simmer for another 5 minutes.

                Add the cooked shrimp back into the pot, stirring gently to combine. Allow the chowder to warm thoroughly.

                  Season with salt and pepper to taste.

                    Serve hot, garnished with fresh cilantro or parsley.

                      Prep Time: 15 mins | Total Time: 40 mins | Servings: 4