Shrimp & Corn Chowder Recipe

Name: Shrimp & Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 box Frozen corn in butter sauce; 1 Red bell pepper; 1 medium Onion; 1 stock Celery; 1 large Potato; 2 clove Garlic; 2 cup Skim milk; 12 oz Cooked shrimp; 2 tbsp All purpose flour; 1 cup Chicken stock (reduced sodium); 1 Thyme leave; 1 tbsp Olive oil; 1/3 tsp Chyanne pepper

Servings: persons

1 box Frozen corn in butter sauce
1 Red bell pepper
1 medium Onion
1 stock Celery
1 large Potato
2 clove Garlic
2 cup Skim milk
12 oz Cooked shrimp
2 tbsp All purpose flour
1 cup Chicken stock (reduced sodium)
1 Thyme leave
1 tbsp Olive oil
1/3 tsp Chyanne pepper

1
Leave the frozen corn out to thaw.
2
While you chop your vegetables.
3
Rough chop your, onion,bell pepper, garlic, and celery.
4
Since this is a chowder I love chunky vegetables.
5
Heat olive oil in a pot.
6
Add your onions, celery, garlic, bell pepper and stir until tender.
7
Add broth, Cayanne pepper, potato and thyme.
8
Bring to a boil and then reduce heat, cover and let simmer for 10 minutes.
9
Add frozen corn in butter sauce to the pot.
10
Bring to a boil and break up any frozen corn.
11
Mix together the flour and milk until smooth.
12
Pour the contents into the pot.
13
Bring to a boil, and let simmer for five minutes uncovered.
14
Make sure your vegetables are tender.
15
Add in cooked shrimp and let simmer for another five minutes.
16
I cooked this shrimp in about 7 minutes as the chowder was simmering.
17
I hate buying cooked shrimp, and then cooking it.
18
It taste like rubber.
19
If you are really pressed for time, cooked shrimp is the best way for you to go.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 1 box Frozen corn in butter sauce, 1 Red bell pepper, 1 medium Onion, 1 stock Celery, 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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