This Potato and Corn Shrimp Chowder is your perfect company in cold rainy or snowy days. It’s thick, it’s creamy, it’s loaded with bits and pieces of vegetables and it’s seriously taste delicious.
When the weather gets cold, I turn to soup with no thinking twice. For me, having a hot soup on cold weather helped me enjoy the cold weather season more. Yea, if you cannot beat the cold, might as well join them and enjoy it. I’m on of those person who loves cold weather, although I don’t like to be outside when it’s raining. But I looked forward To staying at home nothing while I enjoy my hot soup.
I have quite a lot of favorite soup, you’ll see them below I left a link to them. I just can’t get enough of them, it’s my comfort food for cold days.
This soup was inspired by my Creamy Sweet Potato Corn Chowder that I made lays year. Turned out, I’m not the only one who liked it so I decided to make it again and I added a simple change to it and more potato. My version last year had cooked chopped ham in it, this time around I used prawns to make it seafood version. I should have done this before, turned out so good I ended up keeping the entire batch to myself. I normally share my cooking with my friends, but this one, it’s gone before I even noticed it. That’s a good sign though.
The steps of making this soup is very simple, basically I had it divided into 3 parts, check it out and see how easy it is.
I told you, it’s easy and you can see it in the video as well. I like how creamy this soup turned out, thanks to the roux, the soup turned our perfectly smooth and creamy. It also have a nice natural sweetness from corn and sweet potato which I also like, the potatoes are melt in your mouth soft, I cannot even feel any hardness from it. It’s just soft potatoes in every spoonful of this soup. Then of course, there’s the star of the show, the prawn my favorite of all and that sealed the deal for me for this soup. Let me how you how I made it. Let’s get started!
VIDEO on How I Made This Soup
You might think because there’s quite a lot of ingredients that this is difficult to make, but that is not true. This is a very simple soup to make, and it’s not strict when it comes to measurements. Most of my soup are very flexible and customizable, you can easily adjust the measurement to your preference. One edge of cooking over baking is in cooking you can still fix the finish product to adjust it to your liking even after making it. In baking, once it gets inside the oven, that’s it. You just have to accept the outcome, good or bad. For this recipe, you can swap some ingredients to something that you like better. For instance, you can make it vegetarian by removing the ham and using vegetable broth. You can also add other vegetables like brocoli or maybe add some grated cheese to make it extra cheesy. It’s flexible that way, so don’t get to hang-up with being exact with measurements. There are two main steps in making this soup:
First Part – Cook the Shrimp:
Third Part – Make the Roux: A roux is just a mixture of melted butter, flour and milk. This is what will make the soup thick and creamy. The only thing you have to watch out for this is to make sure you stir continuously once the flour and the milk is added. This is to avoid having lumps. You want to have a smooth thick consistency for this. If you get lumps in your mixture, just pass it through a strainer to make it silky smooth. You see how easy it is?
Third Part- Make the Soup Base: You just have to saute most of the ingredients in this step and simmer it until the vegetables are tender. That’s it! Easy, right?
Fourth Part: Mix the soup base and the roux
Four easy parts are all you need to do, and I tell you it’s really simple. Let me walk you through the detailed steps. Let’s get started!
Yes, you can make it a vegetarian soup by removing the shrimp and replacing it with mushroom, then use vegetable stock. Adjust the salt seasoning as needed.
Meat Version: Check out my Creamy Sweet Potato and Corn Chowder with Ham
For Soup Base Mixture Ingredients:
- 1 tbsp olive oil
- 1 small white onion – chopped
- 2 cloves garlic – minced
- 1/4 cup diced carrots
- 1 small size russet or yukon potato – diced
- 1 small size sweet potato – diced (Use the orange variety)
- 3/4 – 1 tsp salt (Add gradually, taste and adjust as needed)
- 1/4 tsp black pepper
- 1/4 tsp chili powder
- 1/4 tsp dried oregano or thyme
- 1/4 tsp dried basil
- 3 cups chicken or vegetable broth
- 1 small corn kernel – shredded (frozen will work too, about 1/3 cup)
- 150g- 200g shrimp – shell and head removed (seasoned with 1/4 tsp salt + 1/4 tsp cayenne pepper or paprika)
For Roux Mixture Ingredients:
- 2 tbsp butter
- 3 tbsp all- purpose flour
- 1/2 cup milk (full or low fat)
Note: This is a very flexible recipe, you can double or triple the batch and adjust ingredients as needed. Use the instructions as a guide, and customize to your preference.
- Season the Shrimp: Transfer shrimp in a small bowl. Add 1/4 salt and 1/4 cayenne pepper or paprika and mix until coated. Set aside.
- Cook the Shrimp: In a heated pan, add seasoned shrimp and cook until shrimp is no longer translucent (about 1-2 minutes). Remove the shrimp and set aside.
- Make the Roux: In the same pan used for shrimp, add butter and melt. Turn the heat to low, then add flour and stir as fast as you can to avoid lumps. Gradually add cream or milk while continuously stirring. Consistency will starts to thicken, almost like a paste. Set aside.
- Make the Base Soup: In a heated pan, add oil, garlic and onion. Cook for about 2-3 minutes or until the onion is translucent. Add diced carrots, potato and sweet potato. Add chili pepper, black pepper, thyme or oregano, basil and salt. Stir for about 1 minute then add chicken broth. Cook for 30-35 minutes (medium heat) or until the potatoes are tender to your liking.
- Soup Base + Roux: Gradually put the soup base mixture to the roux mixture while stirring. Do not dump in one go. Add corn and cooked shrimp and cook for another 3 minutes. Add paprika (optional) and taste, adjust seasoning as needed.
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