Shrimp and Corn Chowder Recipe

Name: Shrimp and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound russet potatoes, peeled and chopped; 2 onions, chopped; 1 large red bell pepper, seeded and chopped; 4 cups water; 1 17-ounce can creamed corn; 1 17-ounce can whole kernel corn, drained; 1 cup whipping cream; 1 cup milk; Salt and pepper; 1/2 pound uncooked medium shrimp, peeled and deveined; Chopped fresh chives

Servings: persons

1 pound russet potatoes, peeled and chopped
2 onions, chopped
1 large red bell pepper, seeded and chopped
4 cups water
1 17-ounce can creamed corn
1 17-ounce can whole kernel corn, drained
1 cup whipping cream
1 cup milk
Salt and pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Chopped fresh chives

1
Place first 3 ingredients in heavy large Dutch oven.
2
Pour water over.
3
Bring to boil.
4
Reduce heat and simmer until potatoes are tender, about 20 minutes.
5
Stir in both cans of corn, cream and milk.
6
Season with salt and pepper.
7
Simmer 20 minutes.
8
Add shrimp and cook until opaque, about 8 minutes.
9
Garnish soup with chives.

522

kcal

Calories

Fat

Carbs

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: 1 pound russet potatoes, peeled and chopped, 2 onions, chopped, 1 large red bell pepper, seeded and chopped, 4 cups water, and more.

Yes, Shrimp and Corn 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.

Shrimp and Corn Chowder

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