Shrimp & Corn Chowder Recipe

Name: Shrimp & Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 12 lbs medium shrimp, peeled and deveined, reserving shells; 2 medium white onions, chopped; 3 garlic cloves, finely chopped; 1 cup sweet white wine, such as Riesling; 2 cups poblano peppers, roasted, seeded, and peeled, chopped; ½ teaspoon ground cumin; 34 lb yukon gold potato, quartered; 34 lb small red potato, halved; 3 cups frozen corn kernels; 1 cup half-and-half; fresh lime juice, to taste, plus wedges for garnish; ¼ cup chopped cilantro

Servings: persons

4 tablespoons unsalted butter
1 12 lbs medium shrimp, peeled and deveined, reserving shells
2 medium white onions, chopped
3 garlic cloves, finely chopped
1 cup sweet white wine, such as Riesling
2 cups poblano peppers, roasted, seeded, and peeled, chopped
½ teaspoon ground cumin
34 lb yukon gold potato, quartered
34 lb small red potato, halved
3 cups frozen corn kernels
1 cup half-and-half
fresh lime juice, to taste, plus wedges for garnish
¼ cup chopped cilantro

1
Directions
2
Melt 2 tablespoons butter in a 5-quart pot over moderate heat.
3
Add shrimp shells, 1/2 of the onion, and 1 tablespoon garlic; cook, stirring occasionally, until shells turn bright pink and edges begin to turn golden brown, about 4 minutes.
4
Add wine and 4 cups water; simmer, stirring occasionally, until liquid is reduced to 4 cups, about 20 minutes.
5
Strain stock through a fine sieve set over a bowl, discarding solids; reserve pot.
6
Melt remaining 2 tablespoons butter over moderate heat in reserved pot.
7
Add remaining onion, the peppers, and cumin; cook, stirring occasionally, until onion is tender, about 3 minutes.
8
Add remaining 2 teaspoons garlic and cook, stirring 1 minute.
9
Add shrimp broth and potatoes; simmer, stirring occasionally, until potatoes are fork-tender, adding more water to cover potatoes if necessary, about 20 minutes.
10
Mash some of the Yukon Gold potatoes with a fork to thicken soup.
11
Stir in shrimp and corn; simmer until shrimp are just cooked through, about 3 minutes.
12
Add half-and-half, juice, and cilantro; salt and pepper to taste.
13
Ladle soup into bowls and serve with lime wedges.

6388

kcal

Calories

Fat

1382

Carbs

172

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 12 lbs medium shrimp, peeled and deveined, reserving shells, 2 medium white onions, chopped, 3 garlic cloves, finely chopped, 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

How did you like this recipe?

Frequently Asked Questions