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    You are in: Home / Recipes / Chipotle Shrimp and Corn Chowder Recipe
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    Chipotle Shrimp and Corn Chowder

    Chipotle Shrimp and Corn Chowder. Photo by lazyme

    1/3 Photos of Chipotle Shrimp and Corn Chowder

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    MamaJ's Note:

    This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Saute bacon in a large pot over medium heat until crisp.
    2. 2
      Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
    3. 3
      Stir in flour and cook one minute.
    4. 4
      Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
    5. 5
      Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
    6. 6
      Add shrimp and cream to soup.
    7. 7
      Add salt to taste.
    8. 8
      Simmer 5 minutes to cook shrimp.
    9. 9
      Serve.
    10. 10
      * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.

    Ratings & Reviews:

    • on February 05, 2011

      55

      Another yum! I followed the recipe as directed with 2 small changes. I used russet potatoes as that is what I had on hand, and only added 1 chipotle chili because I was serving it to some people that don't like spicy. Go figure, lol! But they loved it! This was really good and simple. When I make it next time for myself, I will add more chipotle as I love the smoky spice. Thanks MamaJ for a real treat. Made for PRMR Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2009

      55

      Fantastic Soup! The only changes I made were to use 1 can of corn and I only had russet potatoes on hand, but this chowder is so satisfying on a cold day! It is sweet and smoky and great with rustic bread and butter. I used 2 whole chipotle chiles (about 2 Tbsp), since we normally love spicy food, but it was almost too much, so I will probably back off next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2008

      55

      Wow! The smokey flavor from the bacon and chipotle is so tasty and there is the little kick from the chipotles too. I used one whole chipotles pepper with about 1 tsp extra of adobo sauce. I used 1 1/2 cups of light cream in place of the heavy cream and used one can of corn instead of frozen. I also had to sub vermouth for the sherry as I was out. It worked well but I really think sherry would be the better choice. Thanks MamaJ for a wonderful chowder!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Chipotle Shrimp and Corn Chowder

    Serving Size: 1 (525 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 378.1
     
    Calories from Fat 133
    35%
    Total Fat 14.8 g
    22%
    Saturated Fat 8.3 g
    41%
    Cholesterol 118.4 mg
    39%
    Sodium 760.1 mg
    31%
    Total Carbohydrate 33.5 g
    11%
    Dietary Fiber 3.0 g
    12%
    Sugars 6.7 g
    26%
    Protein 16.2 g
    32%

    The following items or measurements are not included:

    chipotle chiles in adobo

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