Corn and Shrimp Chowder Recipe

Name: Corn and Shrimp Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 slices bacon, cut into 1/2 in. strips; 1 medium onion, chopped; 2 stalks celery, chopped; 6 -7 red potatoes, cut into pieces; 2 (15 ounce) cans corn niblets (substitute frozen okay); ½ teaspoon ground thyme; 4 cups chicken stock; ½ cup all-purpose flour; 2 cups half-and-half cream; 1 -2 lb shrimp, frozen and pre-peeled; salt and pepper

Servings: persons

5 slices bacon, cut into 1/2 in. strips
1 medium onion, chopped
2 stalks celery, chopped
6 -7 red potatoes, cut into pieces
2 (15 ounce) cans corn niblets (substitute frozen okay)
½ teaspoon ground thyme
4 cups chicken stock
½ cup all-purpose flour
2 cups half-and-half cream
1 -2 lb shrimp, frozen and pre-peeled
salt and pepper

1
Crisp bacon in a heavy pot.
2
Add onion, celery, potatoes, corn, and thyme.
3
Continue cooking over medium heat for 5-8 minutes.
4
In a bowl, combine chicken stock with flour and whisk until blended.
5
Add chicken stock mixture to pot and cook until potatoes are tender.
6
Add half-and-half and shrimp and cook until shrimp turn pink and chowder is boiling.
7
This addition will cool the chowder so it takes a few minutes to reach the final stage.
8
Add salt and pepper to taste.
9
I suggest you make your salad and warm the bread before adding the shrimp.

1264

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 slices bacon, cut into 1/2 in. strips, 1 medium onion, chopped, 2 stalks celery, chopped, 6 -7 red potatoes, cut into pieces, and more.

Yes, Corn and Shrimp Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Shrimp Chowder

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