Smoky Shrimp, Corn and Potato Chowder with Lemon

Make it

Instructions

1. 01

   Prepare the vegetables and shrimp

   Wash and dry 450 g potato, 2 celery stalks, and 1 lemon. Peel the potato and cut it into 1 cm cubes; thinly slice the celery. Peel and finely dice 1 yellow onion; peel and mince 3 garlic cloves. Zest the lemon, then squeeze its juice into a small bowl, removing any seeds. If frozen, thaw 250 g corn kernels in a colander under cool running water and drain thoroughly; if already thawed, simply drain. Pat 450 g shrimp dry with paper towels; use raw shrimp that has been peeled, deveined, and fully thawed in the refrigerator if previously frozen. Keep the seafood chilled until needed, and wash hands and any surfaces it touches before continuing. | Why: Uniform pieces cook evenly, and dry seafood stays plump rather than watering down the chowder.

2. 02

   Soften the aromatics

   Set a large, heavy pot on the stove over medium heat and add 1 tbsp olive oil. When the oil shimmers, add the prepared diced and sliced vegetables and cook, stirring occasionally, for 5 minutes, until softened but not browned. Add the prepared minced aromatics, 1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp salt, and 0.5 tsp black pepper; stir for 1 minute until fragrant. | Why: Softening the vegetables and briefly toasting the seasonings builds a savory base without scorching them.

3. 03

   Simmer the potatoes

   Add the prepared cubes and 750 ml low-sodium chicken broth to the pot. Increase the heat to medium-high and bring to a gentle boil, about 3 minutes; reduce to medium-low and simmer uncovered for 12–14 minutes, stirring once or twice, until a cube is easily pierced with a fork. Press a few cubes against the side of the pot with a spoon to thicken the broth. | Why: Simmering until tender and mashing a small portion gives the chowder body without flour.

4. 04

   Warm the corn and milk

   Stir the prepared drained kernels and 300 ml whole milk into the pot. Keep at a gentle simmer over medium-low heat for 3 minutes, stirring occasionally, until hot and lightly thickened; do not let it boil vigorously. | Why: Gentle heat warms the sweet kernels while keeping the creamy broth smooth.

5. 05

   Cook the shrimp and serve

   Add the prepared seafood and simmer gently over medium-low heat for 3–4 minutes, stirring once, until opaque, pink, and firm, with an internal temperature of 145°F (63°C). Turn off the heat and stir in the reserved zest and juice. Let stand for 1 minute, taste, then ladle into four bowls and serve hot. | Why: A brief, gentle cook keeps the seafood tender, and the citrus brightens the finished chowder.