• Servings 12 1 cup
  • Prep 15 min
  • Cook 20 min
  • Course
  • Cuisine
  • Skill Level

Corn and Shrimp Chowder

Ingredients

  • 1 tbs butter
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1/2 cup red bell pepper, diced
  • 2 cloves garlic, minced
  • 4 cups chicken stock
  • 2 cups cubed potatoes
  • 2 cups half and half
  • 1/4 cup cornstarch
  • 3 cups frozen corn, thawed
  • 1 lb small shrimp, cooked and peeled
  • 1/4 tsp cayenne pepper
  • kosher salt and white pepper to taste

 

  • In a large stock pot, heat butter over medium heat and saute the onions, celery, bell pepper and garlic until tender.
  • Add the chicken stock and potatoes and cook for about 15 minutes or until the potatoes are soft.
  • Add the corn starch to the half and half and whisk until smooth. Slowly add the the pot while stirring.
  • Add the corn and cook until thickened.
  • Add the shrimp and simmer until cooked through. About 4 minutes
  • Taste for seasoning then season with salt and white pepper if desired.

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