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If you’re in search of a hearty and flavorful meal that can bring warmth and satisfaction to your table, look no further than Blackened Shrimp and Corn Chowder. This dish beautifully marries the bold spiciness of blackened shrimp with the sweet, comforting taste of corn, all enveloped in a creamy chowder base. Each spoonful is a delightful burst of flavors that are equally appealing for a cozy family dinner or a festive gathering with friends.

Blackened Shrimp and Corn Chowder

Dive into the deliciousness of Blackened Shrimp and Corn Chowder with this easy-to-follow recipe! Experience the perfect combination of spicy blackened shrimp and sweet corn, all wrapped in a creamy base. This hearty dish is not only quick to make but also packed with nutritious ingredients, ideal for busy weeknights or special gatherings. Click through to explore the full recipe and bring this comforting chowder to your table today!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 teaspoons blackening seasoning (store-bought or homemade)

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

2 medium potatoes, diced

4 cups fresh or frozen corn (about 4 ears of corn if fresh)

4 cups vegetable or chicken broth

1 cup heavy cream

1 teaspoon smoked paprika

Salt and pepper to taste

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by seasoning the shrimp: In a bowl, toss the shrimp with the blackening seasoning until evenly coated.

    Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the shrimp in a single layer (you may need to do this in batches) and cook for 2-3 minutes until blackened and cooked through. Remove and set aside.

      In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the diced potatoes to the pot, followed by the corn and broth. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes until the potatoes are tender.

          Stir in the heavy cream and smoked paprika. Allow the chowder to heat through for about 5 minutes.

            Return the cooked shrimp to the chowder, gently stirring to combine. Season with salt and pepper to taste.

              Remove from heat and let sit for a few minutes to allow flavors to meld.

                Serve hot, garnished with sliced green onions and chopped parsley.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                    - Presentation Tips: Ladle the chowder into bowls and garnish with a sprinkle of fresh parsley and green onions. Serve with crusty bread on the side for a complete meal. Enjoy!