Shrimp-Corn Chowder Recipe

Name: Shrimp-Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. thick bacon; 2 chopped onions; 1/2 chopped celery; 3 Tbsp. finely chopped carrots; 1/2 crumbled bay leaf (crumble with salt to get fine); 3 Tbsp. flour; 4 c. water; 3 c. diced potatoes; 1 large can cream-style corn (undrained); 1 large can whole kernel corn (undrained); 1 lb. cleaned shrimp; salt, pepper and Tabasco to taste

Servings: persons

8 oz. thick bacon
2 chopped onions
1/2 chopped celery
3 Tbsp. finely chopped carrots
1/2 crumbled bay leaf (crumble with salt to get fine)
3 Tbsp. flour
4 c. water
3 c. diced potatoes
1 large can cream-style corn (undrained)
1 large can whole kernel corn (undrained)
1 lb. cleaned shrimp
salt, pepper and Tabasco to taste

1
Brown bacon and set aside.
2
Save 3 tablespoons fat; add onion, pepper, celery, carrots and bay leaf.
3
Saute 15 minutes, until clear, but not brown.
4
Blend in flour and cook for 1 minute.
5
Add water and potatoes.
6
Simmer, covered, for 15 minutes.
7
Add shrimp and cook 5 minutes more.
8
Add remaining ingredients, including bacon.
9
Heat thoroughly, but do not boil.

733

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 12 ingredients. The key ingredients include: 8 oz. thick bacon, 2 chopped onions, 1/2 chopped celery, 3 Tbsp. finely chopped carrots, and more.

Yes, Shrimp-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-Corn Chowder

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