Sweet Corn Chowder With Shrimp and Red Peppers

READY IN: 30mins
Recipe by mary winecoff

This recipe is quick and easy. My boys like it because the shrimp makes them think they are eating "high-style" (their words). I like it because it can be on the table in less than 30 minutes.

Top Review by Brooke the Cook in

Awesome! One of the best corn chowders I have ever made!Creamy, chunky and seasoned just right. I used roasted yellow peppers instead of red (although I think red would have been a better choice for looks) and a package of crab/shrimp combination. I would make this one again and again - easily feeds 6 especially with a side of bread or light dessert. And Mary is right, this is quick too! Made for Photo tag.

Ingredients Nutrition


  1. Heat the oil for 1 minutes in a large saucepan over moderate heat.
  2. Add the onion and saute, stirring until limp, about 5 minutes.
  3. Add the potato, bay leaf, marjoram, nutmeg and stock and bring to a boil.
  4. Lower the heat to moderate, cover and cook at a gentle boil until the potato is just tender, about 10 minutes.
  5. Add the cream style corn, corn kernels, milk and black pepper.
  6. Heat to moderate, add the red peppers and shrimp and boil gently, uncovered, until the shrimp are just cooked through, about 3 minutes.
  7. Remove the bay leaf.

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