Corn Chowder With Shrimp

Total Time
Prep 10 mins
Cook 20 mins

From Eat Better America. This sounds really good.

Ingredients Nutrition


  1. Let frozen corn stand at room temperature to thaw slightly.
  2. In 4-quart saucepan, heat oil over medium heat. Cook onion, bell pepper, celery and garlic in oil, stirring frequently, until tender. Add broth, potato, thyme and ground red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
  3. Remove frozen corn from pouch; add corn to mixture in saucepan. Heat to boiling, stirring frequently to break up frozen corn. Using wire whisk, stir flour into milk until smooth; stir into mixture in saucepan. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until vegetables are tender and soup is thickened. Stir in shrimp; cook 1 to 2 minutes or until hot.
Most Helpful

This chowder is excellent! It is easy to make & rich, but still low-fat & low-cal (altho the corn in butter sauce will alter the data to a degree). The # of servings is right-on & it is very hearty & filling. DH & I made a meal of 1 bowl of it + a crusty roll. I used Icelandic baby shrimp, a mix of red & green bell pepper for color & added Old Bay as I always do when using shrimp. I esp like all the veggies here as they add so much flavor, color, texture & bulk to the chowder. Thx for sharing your recipe w/us.

twissis April 04, 2008

I don't usually write a review before I make a recipe, but I am in the process of putting my ingredients together. I can't wait to make this. When I do I think I will blend a third of the soup before adding the shrimp to make it even thicker.

DrCeeCee October 15, 2014

We enjoyed this soup very much, even with my minor changes using what I had on hand by subbing the onion with the one lone leek I had to use up and skipping the peppers. I probably used a bit more shrimp than called for. I also used regular frozen corn and added a bit of butter to the pan. Thanks for sharing!

ellie_ December 05, 2011

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