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Shrimp and Corn Chowder

March 6, 2019 by [email protected] 14 Comments

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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 | Bottom Left of the Mitten

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.

This creamy stout will warm you up as much as the soup will and pairs perfectly 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 | Bottom Left of the Mitten

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?

  • Baked Coconut Shrimp Wontons (one of my most popular recipes)
  • Shrimp Spaghetti
  • Shrimp Cannelloni

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.

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.

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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Shrimp and Corn Chowder | Bottom Left of the Mitten

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.
5 from 6 votes
Print Pin Rate
Course: Main Dish
Cuisine: Food to Drink to, Seafood, Soup
Keyword: seafood, soup
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings

Ingredients

  • 8 ounces cooked shrimp thawed
  • 2 potatoes cleaned and chopped
  • 1 red pepper chopped
  • 1 small yellow onion chopped
  • 15.25 ounces sweet corn
  • 3 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp Spanish paprika
  • 2 Tbs flour
  • 1/2 cup milk
  • 1/4 cup parmesan cheese
  • Paremsan Cheese & Extra Shrimp for topping

Instructions

  • Start by thawing the shrimp in warm water.
  • Next, wash and cube the potatoes, red peppers, onions and mince the garlic.
  • 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.
  • 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. Enjoy!
Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!

Last Updated on September 6, 2021 by [email protected]

Filed Under: Mitten Meals, Stout and Porter Pairings

Reader Interactions

Comments

  1. Edyta

    March 6, 2019 at 10:12 am

    This looks like a wonderful comfort food soup for a cold snowy day. I never put corn and shrimp together in a soup but I’m loving this idea!

    Reply
    • [email protected]

      March 10, 2019 at 3:03 pm

      Thank you so much, Edyta! They work so well together.

      Reply
  2. sue | the view from great island

    March 6, 2019 at 10:13 am

    This is such an elegant soup, thinking of doing it as part of a Mother’s Day brunch!

    Reply
    • [email protected]

      March 10, 2019 at 3:03 pm

      Thank you, Sue! I hope you enjoy it.

      Reply
  3. Alisha Rodrigues

    March 6, 2019 at 10:56 am

    Shrimps are an all time favorite and this recipe looks so tempting. I’m going to give this recipe a try when I purchase my next batch of shrimps

    Reply
    • [email protected]

      March 10, 2019 at 3:04 pm

      I hope you like it Alisha!

      Reply
  4. Jen

    March 6, 2019 at 11:55 am

    This looks like the perfect way to warm up! Thanks for the movie suggestions. I needed something new to add to my watch list.

    Reply
    • [email protected]

      March 10, 2019 at 3:04 pm

      Great Jen! Every week I have new suggestions, hope to see you back here.

      Reply
  5. Andrea Metlika

    March 6, 2019 at 12:10 pm

    This sounds Fabulous! Love corn chowder, love shrimp and the Parmesan at the end just takes it up a notch.

    Reply
    • [email protected]

      March 10, 2019 at 3:05 pm

      I agree Andrea! Thank you so much.

      Reply
  6. Anna

    March 12, 2019 at 2:48 am

    Sorry but how much and what kind of corn (tinned, fresh etc.) do you use??

    Reply
    • [email protected]

      March 13, 2019 at 10:32 am

      I’m sorry about that Anna. It is 1-15.25 ounce can of sweet corn. Thank you for visiting.

      Reply
  7. jess

    December 10, 2020 at 9:31 am

    5 stars
    yum!

    Reply
    • [email protected]

      December 13, 2020 at 12:49 pm

      Thank you so much, Jess!

      Reply

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