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Shrimp and Corn Chowder
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
So easy, and so delicious, a great way to use leftover corn, or just open a can if you don’t have any leftovers. You can also use thawed frozen corn. I’ve always got shrimp in the freezer, and it thaws quickly, so this makes a quick weeknight meal.
Ingredients
- 2 ears shucked leftover cooked corn, or one small can corn (drained), or 1/2 bag frozen corn, thawed and drained
- 4 Tbl butter (NOT margarine)
- 2/3 cup chopped yellow or sweet onions (frozen thawed is ok)
- 1 tsp garlic powder (optional)
- 3 – 4 cups chicken broth
- 4 baby potatoes (red or yukon), cubed OR 1 can potatoes, sliced or cubed
- 1 tsp salt
- 1 tsp pepper
- 10–12 medium peeled & cleaned shrimp (26-30’s are good)
- 4 tbl heavy cream
- Chopped chives or parsley for garnish, optional
Instructions
- Because shrimp cook quickly, I chose to boil the potatoes in a separate pan for 10-15 minutes. If you use the canned potatoes, no need for this step.
- Melt butter in a medium/large saucepan until melted. Add onion and saute, stirring occasionally, until onions are translucent. Add garlic powder.
- Stir in chicken broth, corn, potatoes, salt & pepper. Bring to a boil, reduce heat to medium low, and cook, stirring occasionally for about five minutes.
- Add the shrimp and continue to cook on medium low for 1-2 minutes. Add cream. Allow to cook for one more minute.
- Dish out into bowls and garnish with chives or parsley if desired. Voila!
Notes
You can substitute a jar of clam juice for part of the chicken broth if you’d like.
If you like a richer chowder, feel free to add more heavy cream. Just don’t let it boil.
You can also garnish this little gem with a few diced tomatoes for more color.
This is great served with a salad and a crusty roll. I’m getting hungry 🙂
- Prep Time: 15
- Cook Time: 15
- Category: Soups & Stews
- Method: stovetop
- Cuisine: American
Keywords: chowder, quick and easy, shrimp, corn, shrimp and corn chowder, corn chowder, shrimp chowder
SchnitzelGirl
Head Cook
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.
