Corn Shrimp Chowder

Chowder is a general name for soups that are made with seafood and vegetable and are thickened with  milk or cream. The name actually came from France, term “Chaudiere” – which is the name of the pot the soup/stew was cooked in. The French also smashed crackers and biscuits to make the soup thick. (sounds familiar?) Americans adopted this seafood stew from the French settlers in the Northern colonies. “Chaudiere” eventually became “Chowder” to Americans.
I have been craving this particular soup for a long time. Probably since the last time I had it at Copelands.  Even knowing how much I like it, I have never made it for myself. This was my first time making it and I was pleasantly surprised at how good it turned out!

My next personal challenge is New England Clam Chowder…

3 tbs olive oil
2/3 cup finely chopped onion
1 15-oz can of corn
2/3 cup of chopped yellow bell pepper
1 cup shredded carrots (not packed)
1 garlic clove
2 tbs flour
3 cups vegetable stock
2 cups water
3 cups chopped red potatoes
1/2 cup heavy cream
10-15 medium shrimp
salt, paprika

1. Heat up the oil in a large pot. Add the onion, corn, bell pepper, carrots. Saute for about 3-4 minutes. Grate in the garlic, stir.

2. Sprinkle the flour over the veggies, stir well.

3. Slowly add the stock and water.

4. Add the chopped potatoes, salt and paprika. Bring the soup to boil then reduce heat to medium and cook until the potatoes are done.

5. Add the heavy cream and shrimp. Cook until the shrimp are fully cooked.


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  1. says

    I would be coming back for seconds for this Chowder! Thank you so much for sharing your fabulous recipe with Full Plate Thursday. Hope you are having a great week end and please come back soon.
    Miz Helen

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