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Creamy Smoky Summer Corn and Shrimp Chowder Easy Recipe with Crispy Tortilla Strips

creamy smoky summer corn and shrimp chowder - featured image
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A quick and easy creamy chowder featuring smoky spices, fresh corn, and tender shrimp, topped with crispy tortilla strips for a perfect summer meal.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined
  • 3 cups fresh corn kernels (about 4–5 ears)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon chipotle powder (optional)
  • 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups/300g)
  • 4 cups (1 liter) vegetable or chicken broth
  • 1 cup (240ml) full-fat coconut milk
  • A small handful fresh cilantro, chopped
  • Juice of 1 lime
  • 4 small corn tortillas, cut into strips
  • 2 tablespoons olive oil or avocado oil
  • Salt and pepper to taste

Instructions

  1. Prepare the tortilla strips: Cut 4 small corn tortillas into thin strips. Heat 1 tablespoon olive or avocado oil in a medium skillet over medium heat. Fry strips in batches, stirring frequently for 2-3 minutes until golden and crisp. Transfer to paper towels to drain and lightly salt. Alternatively, bake strips on a parchment-lined sheet at 400°F (200°C) for 8-10 minutes, flipping halfway.
  2. Sauté the aromatics: Heat 1 tablespoon oil in your Dutch oven over medium heat. Add 1 medium chopped onion and sauté for 4-5 minutes until softened and translucent. Add 3 minced garlic cloves and cook 1 minute more until fragrant.
  3. Add spices and potatoes: Stir in 1 tablespoon smoked paprika and 1 teaspoon chipotle powder (optional). Mix well to coat the onions and garlic. Add 2 cups diced Yukon Gold potatoes and cook for 2 minutes, stirring.
  4. Add broth and corn: Pour in 4 cups vegetable or chicken broth and bring to a boil. Reduce heat to a simmer and cook uncovered for 15-20 minutes until potatoes are tender.
  5. Add shrimp and coconut milk: Stir in 1 pound peeled shrimp and 3 cups fresh corn kernels. Pour in 1 cup full-fat coconut milk. Simmer gently for 5-7 minutes until shrimp turn pink and curl. Avoid boiling vigorously to keep shrimp tender.
  6. Season and finish: Taste and season with salt and pepper. Squeeze in fresh juice from 1 lime for brightness. Remove from heat and let chowder rest for a couple of minutes to meld flavors.
  7. Serve: Ladle chowder into bowls, sprinkle with chopped fresh cilantro and crispy tortilla strips on top. Enjoy warm.

Notes

Do not overcook the shrimp to avoid rubbery texture. Toast spices in oil to unlock smoky depth. Use Yukon Gold potatoes for creamy texture without mushiness. Fresh corn is preferred but frozen corn works fine. Make fresh crispy tortilla strips for best crunch. If chowder is too thick, add more broth or coconut milk to loosen.

Nutrition

Keywords: corn chowder, shrimp chowder, creamy chowder, smoky paprika, summer recipes, seafood soup, gluten-free chowder, dairy-free chowder

Find it online: https://magnetmeal.com/creamy-smoky-summer-corn-and-shrimp-chowder-easy-recipe-with-crispy-tortilla-strips/