Speedy Shrimp and Corn Chowder

I absolutely love a good chowder, but sometimes the thought of a long simmering time can be a deterrent. That's why I developed this Speedy Shrimp and Corn Chowder. It delivers all the rich, creamy, and satisfying flavors you crave in a fraction of the time, making it perfect for a weeknight meal. You don't need to be an expert chef to whip this up; the steps are straightforward and forgiving, so even beginner cooks can achieve delicious results.

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow onion (about 1 medium)
• 1 cup chopped celery (about 2 stalks)
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups fresh or frozen corn kernels
• 1 pound peeled and deveined shrimp, tails removed
• 1/2 cup heavy cream or half-and-half
• 1 tablespoon chopped fresh parsley, for garnish (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and add the corn kernels. Bring the mixture to a simmer and cook for 5 minutes.
4. Add the shrimp to the simmering broth. Cook for 3-5 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook them.
5. Stir in the heavy cream or half-and-half. Heat gently until warmed through, but do not boil.
6. Season the chowder with salt and freshly ground black pepper to taste.
7. Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve immediately.