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Home » Dinner » Seafood » Corn Shrimp Chowder

Corn Shrimp Chowder

Created: November 10, 2011 Updated: April 12, 2023 by Lyuba Brooke 2 Comments *This post may contain affiliate links. Read More...

119 shares
Corn Shrimp Chowder in a bowl with a spoon scooping some out
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…

Ingredients:
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


Directions:
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.

onion, corn, bell pepper, carrots in a large pot

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

onion, corn, bell pepper, carrots in a large pot with flour sprinkled over them

3. Slowly add the stock and water.

onion, corn, bell pepper, carrots and stock in a pot with a wood spoon to the left

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.

onion, corn, bell pepper, carrots and stock in a pot with a wood spoon to the left

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

onion, corn, bell pepper, carrots and stock in a pot with a wood spoon to the left

Enjoy!!

Corn Shrimp Chowder in a bowl with a spoon scooping some out

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

119 shares

Filed Under: Seafood, Shrimp, Soup

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Miz Helen says

    November 12, 2011 at 3:29 pm

    I would be coming back for seconds for this Chowder! Thank you so much for sharing

    Reply
  2. Debbie says

    November 11, 2011 at 5:09 am

    This looks really tasty! I love anything corn-chowderish!

    Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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