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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.
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


  • 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


  • 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!