Shrimp and Corn Pasta Chowder
This Shrimp and Corn Pasta Chowder is warm, comforting, and packed with flavor. A creamy seafood pasta twist perfect for cozy weeknights!
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Knife and cutting board
- Colander
Ingredients
- 8 oz pasta any shape you prefer, such as elbow macaroni, shells, or rotini
- 1 lb shrimp peeled and deveined (fresh or thawed from frozen)
- 1 cup corn kernels fresh or frozen
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth or vegetable broth for a lighter option
- 1 cup heavy cream
- 2 tbsp olive oil for sautéing
- 1 tsp dried thyme
- 1 tsp paprika
- salt and pepper to taste
- chopped fresh parsley for garnish
Instructions
- Heat 2 tablespoons of olive oil in your large pot over medium heat. Add the chopped onion and sauté for about 4-5 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, making sure not to burn the garlic.
- Sprinkle in the dried thyme and paprika, stirring to coat the onion and garlic evenly. Pour in the 4 cups of chicken broth, scraping any browned bits from the bottom of the pot. Bring the broth to a gentle simmer.
- Add the 8 oz of pasta directly into the simmering broth. Cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent the pasta from sticking.
- Once the pasta is almost cooked, stir in the corn kernels. Then add the peeled and deveined shrimp. Cook for 3-4 minutes or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, or they’ll become rubbery.
- Reduce the heat to low and pour in the heavy cream. Stir gently to combine, allowing the chowder to heat through without boiling. Taste and season with salt and pepper as needed.
- Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve immediately for a hearty and flavorful meal.
Notes
- Add diced red bell peppers or jalapeños for a festive pop of color and mild heat.
- Swap the thyme for fresh rosemary or sage during winter months for a cozy twist.
- This chowder stores well in the refrigerator for up to 3 days; reheat gently and add broth or cream if it thickens too much.