Shrimp and Corn Chowder

Dig into the comforting bowl of Shrimp & Corn Chowder. Thick and full of shrimp, crunchy corn, potatoes, and a creamy broth. The perfect comfort food soup.

Shrimp and Corn Chowder in a bowl with a craft beer and buttered crackers off to the side.

Well, it’s still REALLY cold here. The beginning of the week was brutal and now it’s about to start a weekend of storms and high winds. This though I can easily get over because Spring is going to come eventually. Until then, I have this beautiful soup and tonight’s Mitten Movie Night to keep me warm.

What movie pairs well with cold weather and warm soup?

If you have Hulu you have to watch Down.  This movie was a real nail biter! Suspense fans will love it.

What beer pairs well with Shrimp & Corn Chowder?

The beer: The Poet from New Holland Brewing.

Creamy and light this is the perfect pairing with the flavors in this chowder.

This whole meal will leave you satisfied but not weighed down and napping on the couch before the movie even starts.

Shrimp and Corn Chowder in a bowl.

The best part of this soup is that it’s easy to make. As always, I use frozen already cooked shrimp. This may not be popular but it’s one of my top convenience items.

How else can you use frozen precooked shrimp?

How to make Shrimp & Corn Chowder:

Start by thawing the shrimp in warm water.

Next, wash and cube the potatoes, red peppers, onions and mince the garlic.

Ingredients to make Shrimp & Corn Chowder laid out on a counter ready to make it.

Once the vegetables have been chopped and the shrimp thawed add 2 Tbs to a large stockpot.

Now add the chopped vegetables, garlic, and thawed shrimp. Sautee the vegetables for 2 minutes.

Add the flour then stir it all together. Now add the corn, vegetable broth, and seasoning. Let simmer for 25 minutes.

Items for Shrimp and Corn Chowder chopped up and in a pot.

During the last 10 minutes take a small bowl and mix together the milk and flour. This will thicken up the chowder. Now add the Parmesan cheese. Pour into the soup and let finish cooking.

Sprinkle with more Parmesan and shrimp if you like. Serve with crackers. And here you are……

Shrimp and Corn Chowder in a bowl with a craft beer and buttered crackers off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Print Recipe
Shrimp and Corn Chowder
This Shrimp and Corn Chowder is just the thing the end of Winter has been looking for. It has shrimp, potatoes, red pepper, corn, and a creamy broth.
Shrimp and Corn Chowder | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Shrimp and Corn Chowder | Bottom Left of the Mitten
Instructions
  1. Start by thawing the shrimp in warm water.
  2. Next, wash and cube the potatoes, red peppers, onions and mince the garlic.
  3. Once the vegetables have been chopped and the shrimp thawed add 2 Tbs to a large stockpot.
  4. Now add the chopped vegetables, garlic and thawed shrimp. Sautee the vegetables for 2 minutes.
  5. Add the flour then stir it all together. Now add the corn, vegetable broth, and seasoning. Let simmer for 25 minutes.
  6. During the last 10 minutes take a small bowl and mix together the milk and flour. This will thicken up the chowder. Now add the Parmesan cheese. Pour into the soup and let finish cooking.
  7. Sprinkle with more Parmesan and shrimp if you like. Serve with crackers. Enjoy!

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