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### **Step 2: Cook the Potatoes**
1. Add the diced **potatoes** to the pot and stir well to combine with the onions and garlic. Cook for about 5 minutes, letting the potatoes soften slightly.
### **Step 3: Add the Broth and Corn**
1. Pour in the **chicken broth** and bring the mixture to a boil. Once it starts to boil, lower the heat and let it simmer for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Add the **sweet corn** (if using fresh or frozen corn, add it at this stage). Stir everything together and let it cook for another 3-4 minutes.
### **Step 4: Add the Shrimp and Cream**
1. Once the potatoes are tender, add the **shrimp** to the pot. Stir gently to combine and cook for about 3-4 minutes, or until the shrimp turn pink and opaque.
2. Pour in the **heavy cream**, followed by the **dried thyme** and **smoked paprika** (if using). Stir to combine. Let the chowder simmer for an additional 5 minutes, allowing the flavors to meld together and the chowder to thicken slightly.
### **Step 5: Season and Serve**
1. Taste the chowder and adjust the seasoning with **salt** and **pepper** according to your preference.
2. Serve the chowder hot, garnished with freshly chopped **parsley** or **chives** for a burst of freshness.
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## **Tips for Perfecting Your Sweet Corn and Shrimp Chowder**
– **Shrimp**: Fresh shrimp works best in this chowder, but frozen shrimp will also work well. Just be sure to thaw the shrimp properly before adding them to the soup.
– **Add Extra Veggies**: If you love vegetables, feel free to add other ingredients like bell peppers, carrots, or celery to the chowder for extra flavor and texture.
– **Adjust the Thickness**: For a thicker chowder, let it simmer longer to allow the potatoes to break down and thicken the broth. For a thinner chowder, add extra chicken or vegetable broth as needed.
– **Make it Spicy**: If you prefer a little heat, you can add a pinch of red pepper flakes or a diced fresh chili pepper when sautéing the onions and garlic.
– **Leftovers**: This chowder makes great leftovers! Simply store it in an airtight container in the fridge for up to 3 days. Reheat it over low heat on the stovetop, adding a splash of extra cream or broth to thin it out if necessary.
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## **Why This Sweet Corn and Shrimp Chowder Is a Winner**
This **Sweet Corn and Shrimp Chowder** hits all the right notes. The creamy texture pairs perfectly with the sweetness of the corn and the tender shrimp, making every spoonful feel indulgent and satisfying. Whether you’re enjoying it on a chilly day or sharing it with friends and family, it’s a dish that brings warmth and joy to any occasion.
The best part? It’s a simple, one-pot meal that’s packed with flavor and comes together in just under an hour. With its creamy base and vibrant ingredients, this chowder will quickly become a beloved comfort food in your household.
So, if you’re craving something cozy and flavorful, give this sweet corn and shrimp chowder a try—you won’t be disappointed!
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