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.
Course Main Dish
Cuisine Food to Drink to, Seafood, Soup
Keyword seafood, soup
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 6servings
Ingredients
8ouncescooked shrimpthawed
2potatoescleaned and chopped
1red pepperchopped
1smallyellow onionchopped
15.25ouncessweet corn
3cupsvegetable broth
1/2tspsalt
1/4tsppepper
1/4tspSpanish paprika
2Tbsflour
1/2cupmilk
1/4cupparmesan 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!