Summer! Hi there! I can see you start to poke out of that Californian June gloom.
I’m currently doing a little happy dance because my favorite time of the year is juuuusttt about to start. SUMMMAA!
More specifically, June and July, which totally has to do with June being my birthday month, but also with the fact that I’m on summer break from college (I’ll be out in about a week!), life is more relaxed, and that glorious warm weather practically begs you to wear sundresses and sandals all day.
And the food! BBQS! Cold drinks! Ice cream! There just really isn’t anything better.
But there is one downside to that upside. And that doesn’t make much sense, but I’m pointing my finger right at that rising thermometer and holding a grudge because it’s trying to persuade me away from all the delicious colder weather eats by flashing ribs and popsicles in my face. And while I’m not going to try to fake that it’s not working, I’m not ready to give up some more seasonal food just quite yet.
I simply refuse to give up soups even with the warmer weather. Like nuhhh uhhhh, I won’t accept your tradition of saying ado to warm comfort food and retiring my soup spoon. You’re tempting me with all your fresh and cool and light and yummy (I’m drooling) salads and grilling recipes, but I’m not juuuusstt about ready to forsake all the goodness of chili and soup no matter how hard you try.
And that’s just how I roll.
I know what you’re thinking… this girl is a regular (foodie) badass.
But enough about me and my rebellious spirit and soul. Let’s talk chowder. More specifically, this easy and healthy Smoked Paprika Shrimp and Corn Chowder!
To me, it’s the perfect middle ground between colder eats and trendy summer foods because that sweet golden corn brings in an element of sunshine and grilling, while still maintaining that comforting (yet light!) winter aspect. I kept this soup having an indulgent and decadent taste to it while still keeping it low in fat and calories thanks to the blended corn and milk giving it that creamy texture.
Not only is it lightened-up, but it’s also rich in flavor from the sweet corn and paprika, salty shrimp, garlic-y goodness, and italian herbs. My spice tolorence is essentially -23, but a pinch of red pepper flakes helps bring in a new flavor dimension if that’s yo’ thing! In essence, this recipe is rich in flavor while being secretly healthy and impressive while being easier than you’d think.
I don’t really think you could ask for more in a recipe!
Soup is that perfect balance between being hearty and filling, but not to the point where you feel weighed-down or sluggish and this recipe is no exception.
Oh, and did I mention the big portion size that comes with each serving? You just get so much bang for your buck if you’re a volume eater like me.
Since the base of this soup is made up of chicken broth and milk instead of cream, you get a whoooleee lot of food for not many calories and hardly any fat. The sweet golden corn and paprika give it a great sweet-and-salty flavor and the shrimp adds texture and a healthy dose of lean protein. Not too shabby!
Grab a spoon (BYOS: Bring Your Own Spoon— duh) and let’s get eating!
- 1 tbsp olive oil
- 1 cup chopped onion
- 4 garlic cloves, diced
- 1lb shrimp
- 6 cups chicken broth
- 3 cups frozen sweet yellow corn
- 1½ tsp Italian seasoning
- 2 tsp smoked paprika
- ½ cup milk
- 2½ tbsp flour
- Salt and pepper to taste
- Heat olive oil on medium heat and cook onion till translucent. Add in garlic and cook until fragrant, about 45 seconds. Add in the shrimp and cook until no longer raw. Set aside
- In a large pot, bring the broth, corn, Italian seasonings, and paprika to a boil. Reduce to a summer and let cook for 10 minutes, seasoning with salt and pepper to taste.
- Set aside a half cup of corn, then transfer the rest of the mixture to a blender and blend until smooth. Return the soup to the pot.
- Heat the soup on medium high heat and whisk together the milk and flour, making sure there are no lumps. Stir the milk mixture into the soup and cook for 5-10 minutes until thickened.