Corn and Shrimp Chowder


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.




15 min


20 min


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