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Shrimp and Corn Chowder
Divine recipe from America. This recipe is fast and tasty for any time of the year.
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Course:
Main Dish, Soup, Starter
Cuisine:
American
Keyword:
Dairy, Herbs, Seafood, Shrimp, Soup, Stock, Vegetables
Prep Time:
3
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
18
minutes
minutes
Servings:
4
people
Calories:
275
kcal
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Ingredients
Metric
Imperial
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
Notes
Image reproduced from https://www.flickr.com/photos/stuart_spivack/354101252
Nutrition
Calories:
275
kcal
|
Carbohydrates:
14
g
|
Protein:
19
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
154
mg
|
Sodium:
503
mg
|
Potassium:
333
mg
|
Fiber:
1
g
|
Sugar:
2
g