Spicy Shrimp Corn Chowder
Recipe GLPR3857859b15cc43
A creamy, warming chowder loaded with sweet corn, tender potatoes, and succulent pan-fried shrimp. A touch of Korean chili powder adds a gentle spice that builds with each spoonful, while aromatic leeks, garlic, cumin, and fennel create a complex, savory depth. Finished with a silky blend and topped with crispy shrimp and fresh green onions, this two-serving soup is comfort in a bowl.
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Ingredients
2 ears of corn, kernels removed
8 jumbo shrimps, peeled and deveined
1 leek, finely chopped
1 bunch green onions, finely chopped
1 medium potato, cut into cubes
2 cloves garlic, finely chopped
1 cup milk
1 cup water
1 tablespoon butter
1 teaspoon cumin powder
1 teaspoon fennel powder
1¼ teaspoon Korean chili powder, divided
1 tablespoon oil
Salt, to taste
Black pepper, to taste
Directions
In a deep soup pot or Dutch oven, melt the butter with the oil over medium heat for about 1 minute.
Add the chopped garlic and leek to the pot, then sprinkle with a pinch of salt. Stir well to combine.
Cook the aromatics over medium heat for approximately 3 minutes, stirring occasionally, until the leek becomes tender and slightly translucent.
Stir in the corn kernels, potato cubes, and half of the chopped green onions. Mix everything together evenly.
Add the cumin powder, fennel powder, and 1 teaspoon of the Korean chili powder to the pot. Season with salt and black pepper to taste. Stir constantly for 1 minute to distribute the spices and toast them slightly.
Pour in the water and milk, then reduce the heat to medium-low. Simmer gently for 12–15 minutes, until the potatoes are completely tender when pierced with a fork.
While the soup cooks, pat the shrimp dry with paper towels. Toss them lightly with a small amount of oil, the remaining ¼ teaspoon of Korean chili powder, and a pinch of salt.
Heat a skillet over medium-high heat and pan-fry the seasoned shrimp for approximately 3 minutes on the first side until they begin to turn pink and curl. Flip and cook the other side for another 2–3 minutes until the shrimp reach an internal temperature of 145°F and are fully opaque. Transfer to a plate.
Once the potatoes are very soft, carefully ladle approximately half of the soup into a blender. Blend until smooth and creamy, working in batches if needed.
Pour the blended soup back into the pot with the remaining chunky soup and stir to combine, creating a creamy yet hearty texture.
Taste the soup and adjust the seasoning with additional salt and pepper as needed.
Ladle the soup into serving bowls, dividing between two portions.
Top each bowl with the pan-fried shrimp and garnish with the reserved fresh green onions. Serve immediately while hot.
