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: 6-8 small, red potatoes, cubed; 1 large onion, chopped; 1 pint heavy whipping cream; 1 container (48 oz) chicken stock (low sodium is okay); 1-2 lb peeled, raw shrimp, each cut in half; 1 tbsp parsley flakes; 1/2 stick butter; 2 tbsp crab boil seasoning; 1 container (16oz) lump crab meat (optional); 2 cans drained corn kernels, or one large bag of frozen kernels

Servings: persons

6-8 small, red potatoes, cubed
1 large onion, chopped
1 pint heavy whipping cream
1 container (48 oz) chicken stock (low sodium is okay)
1-2 lb peeled, raw shrimp, each cut in half
1 tbsp parsley flakes
1/2 stick butter
2 tbsp crab boil seasoning
1 container (16oz) lump crab meat (optional)
2 cans drained corn kernels, or one large bag of frozen kernels

1
In a large pot, melt your butter on medium heat and add your cubed potatoes and chopped onion.
2
Saute on low/medium heat for approximately 15 minutes.
3
Add chicken stock, crab boil seasoning and bring to a boil.
4
Add your corn.
5
Reduce heat back to medium/low and add entire pint of heavy whipping cream, stirring until fully mixed.
6
Simmer on low heat for about 10 minutes, making sure your heat is not so high that it sticks.
7
And your shrimp last.
8
If you're feeling adventurous, also add a 16 oz.
9
container of lump crab meat.
10
Allow your chowder to cook on a low heat for about 15 minutes.
11
Garnish with parsley flakes and serve in small bowls.

619

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 10 ingredients. The key ingredients include: 6-8 small, red potatoes, cubed, 1 large onion, chopped, 1 pint heavy whipping cream, 1 container (48 oz) chicken stock (low sodium is okay), 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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