A simple one pot wonder. Shrimp and Corn Chowder is a delight and ready within 20 minutes. The ingredients work so well together that this dish is constantly on the menu at my house. I have used ingredients that a lot of people will already have in their larder or can get hold of easily. The chowder has a full body curtesy of the cream and the natural starch from the potatoes. The bell peppers and potatoes and corn give the texture whilst the shrimp provides the protein. A balanced meal all round. I also use prawns and if pushing the boat out, lobster at times.

Shrimp and Corn Chowder

Divine recipe from America. This recipe is fast and tasty for any time of the year.

4.76 from 50 votes

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Course: Main Dish, Soup, Starter

Cuisine: American

Keyword: Dairy, Herbs, Seafood, Shrimp, Soup, Stock, Vegetables

Prep Time: 3

Cook Time: 15

Total Time: 18

Servings: people

Calories: 275kcal

Ingredients

1 large red bell pepper chopped
1 large green bell pepper chopped
2 cups half-and-half cream heavy
2 cups fish stock chicken
1 large baking potato peeled and diced
1 cup sweetcorn
1/2 lb Shrimp peeled, deveined, and chopped
2 tsp lemon juice
1/2 tsp celery seeds
1/2 tsp dried thyme
salt to taste
ground pepper to taste

Instructions

Combine the peppers, half-and-half, stock, and potato in pot and bring to a boil over high heat.
1 large red bell pepper, 1 large green bell pepper, 2 cups half-and-half cream, 2 cups fish stock, 1 large baking potato
Reduce the heat and simmer covered until the potatoes are tender, about 10 minutes.
Add the remaining ingredients and cook for an additional 3 minutes.
1 cup sweetcorn, 1/2 lb Shrimp, 2 tsp lemon juice, 1/2 tsp celery seeds, 1/2 tsp dried thyme, ground pepper, salt