Sunday dinner: Shrimp and sweet corn chowder

The late summer season still has a lot to offer! Use seasonal ingredients like corn and zucchini to blend together a flavorful chowder.

This Sunday dinner recipe for shrimp and sweet corn chowder combines the fresh flavors of corn, and added veggies like zucchini, to create a filling and tasty dish that’s perfect for the end-of-summer season. This dish is easy to put together for a hearty meal.

Shrimp and sweet corn chowder recipe

Serves 6

Ingredients:

• 2 tablespoons olive oil
• 3 green onions, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 8 new red potatoes, diced small
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 12 ounces sweet corn kernels
• 3/4 pound frozen shrimp, tails removed and cut into small chunks
• 2 stalks celery, diced
• 1 green zucchini, sliced in rounds and cut into quarters
• 1 tablespoon fresh thyme, chopped
• 1/4 cup heavy cream

Directions:

1. Add the oil to a stockpot over medium heat. When hot, add the green onions and garlic and cook for a few minutes, careful not to burn the garlic.
2. Add the chicken broth, new potatoes and salt and pepper, and bring the mixture to a boil for a minute or so. Reduce the heat to simmer and cook for 8-10 minutes, or until the potatoes soften.
3. Add the corn, celery, zucchini and thyme, and simmer for 3-4 minutes.
4. Remove about 1 cup of the mixture and carefully blend the remaining ingredients with a stick blender.
5. Return the reserved mixture to the soup, add the shrimp and heavy cream, and simmer for 3-4 minutes, or until the shrimp turns pink.
6. Remove from the heat and serve warm.

More Sunday dinner recipes

Sausage stromboli with mushrooms and peppers
Grilled chicken with Dijon mustard marinade
Pork Milanese