During the winter months we eat a lot of soup and chowder. Nothing tastes better on a cold day than sitting down to some warm comfort food. I have shared recipes for Corn and Shrimp Chowder before. I love shrimp and using it in chowder is top of my list. This recipe is a little bit healthier for you and the addition of paprika gives the chowder a slight smoky taste. Next time your looking for chowder to make try this Smokey Corn and Shrimp Chowder.
Smokey Corn and Shrimp Chowder
2 tsp. Olive oil
1 large red onion, thinly sliced
2 celery stalks, thinly sliced
2 Tbsp. Flour
¾ tsp. Smoked paprika
2 cups fat free half and half
1 ½ cups corn (fresh or frozen)
¼ tsp. Salt
½ pound medium shrimp, peeled and deveined
Heat the olive oil in a large saucepan over medium heat. Add the red onion and celery and cook, stirring occasionally, until softened, about five minutes. Add flour and paprika and cook for another minute. Add the half and half and stir until smooth. Add the corn and cook over medium heat, stirring constantly, until thickened, about 3 minutes. Add the shrimp and cook, stirring often, until shrimp turn opaque in the center, 3-5 minutes.
Serve at once.
This smokey shrimp and corn chowder is delicious for lunch or add a salad and it makes a complete dinner. This recipe makes exactly four servings; we enjoyed this Smokey Corn and Shrimp Chowder for dinner one night and then for lunch a few days later.
Are you a shrimp lover? Have you ever made shrimp chowder before? I would love it if you would share a link to your favorite recipe. There are so many ways to enjoy shrimp but I have to say one of my favorites is this delicious Smokey Corn and Shrimp Chowder