Shrimp Zucchini and Corn Chowder
Savor the essence of summer in our Summer Shrimp Zucchini and Corn Chowder. Plump shrimp, tender zucchini, and sweet corn unite in a creamy, comforting broth. Each spoonful is a burst of seasonal flavors, perfect for enjoying warm evenings or lazy afternoons.
Equipment
- stockpot
Ingredients
- 1 lb shrimp cleaned deveined and chopped (save the shells)
- 1 bay leaves
- 4-5 black pepper corn
- 2 2 sweet corn on the cob kernels removed
- 1 zucchini cut lengthwise them into quarter
- 1/2 stick of butter
- 1 onion diced
- 3-4 cloves of garlic minced
- 1 cup celery diced
- 1 jalapeno diced
- 1 cup potatoes diced
- 1 tbsp salt
- 1/2 tbsp black pepper
- 1 tbsp cajun seasoning
- 1 jucice of lime
- 2 tbsp fresh cilantro
Instructions
- In a pot add shrimp shells, bay leave and, black peppercorn.
- Cover with 2 cups of water and simmer for 20 minutes. This is our broth for the soup.
- In a large pot melt the butter.
- Add onion, garlic, celery, jalapeño and potatoes.
- Sauté for 5-8 minutes on medium heat.
- Season with salt, black pepper and, cajun seasoning.
- Pour shrimp broth and extra cup of water.
- Cover and simmer the soup for 20 minutes.
- Add corn and zucchini into the soup and cook for another 5 minutes.
- Get a ladle of soup and blend to use for thickening the soup.
- Add shrimps and turn off the stove. The shrimps will cook while the soup is still hot.
- Serve with lime juice and fresh cilantro.
Video
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