Description
A delicious and easy-to-make shrimp and corn chowder that can be made dairy-free using coconut milk. This creamy, flavorful chowder features tender shrimp, sweet corn, and a medley of spices, perfect for a comforting meal any day of the week.
Ingredients
Scale
Main Ingredients
- 2 lbs. medium shrimp (peeled and deveined)
- 2.5 cups fresh or frozen corn kernels
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1 red bell pepper (diced)
- 4.5–5 cups chicken or vegetable broth
- 1/4 cup gluten-free flour
- 14 oz can coconut milk (full-fat for extra creaminess; can substitute dairy-free milk or heavy cream)
- 3 tbsp dairy-free butter
- 2 tbsp tomato paste
- 1/2 tsp smoked paprika
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- 2 tbsp fresh parsley (chopped for garnish)
Instructions
- Cook the Vegetables: In a large pot, melt 3 tablespoons of dairy-free butter over medium heat. Add the chopped onion, diced red bell pepper, and minced garlic. Sauté until the onions are translucent and the peppers are soft, about 5-7 minutes.
- Add the Corn and Seasonings: Stir in the corn kernels, 2 tablespoons of tomato paste, 1/2 teaspoon of smoked paprika, and 1 tablespoon of Cajun seasoning. Cook for another 2-3 minutes to allow the spices to become fragrant.
- Create the Base: Sprinkle 1/4 cup of gluten-free flour over the vegetables and stir well to combine to help thicken the chowder. Gradually pour in 4.5-5 cups of chicken or vegetable broth while stirring to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10-12 minutes to meld the flavors.
- Add the Coconut Milk: Stir in the 14 oz can of coconut milk or substituted dairy-free milk. Continue to simmer for another 5 minutes.
- Blend: Using an immersion blender, blend the soup briefly to thicken it. Be careful not to blend until smooth; leave some vegetables chunky for texture.
- Add Shrimp: Add the peeled and deveined shrimp to the pot. Cook for about 3-4 minutes until the shrimp turn pink and are cooked through.
- Season and Serve: Taste the chowder and adjust seasoning with salt and pepper as needed. Remove from heat and let it sit for a few minutes to slightly thicken. Ladle into bowls, garnish with chopped fresh parsley, and serve hot.
Notes
- Use full-fat coconut milk for a richer, creamier texture or substitute with heavy cream if not dairy-free.
- Gluten-free flour is used to accommodate dietary restrictions; regular flour can be substituted if gluten is not an issue.
- Adjust Cajun seasoning to your preferred spice level.
- Be careful not to over-blend the chowder to maintain a pleasant texture with some chunky vegetables.
- Fresh or frozen corn can be used interchangeably depending on availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: shrimp chowder, corn chowder, dairy-free chowder, gluten-free soup, easy seafood chowder, Cajun shrimp soup, creamy shrimp soup, coconut milk chowder
