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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 266.7
  • Total Fat: 3.8 g
  • Cholesterol: 71.5 mg
  • Sodium: 529.6 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 5.0 g
  • Protein: 17.4 g

View full nutritional breakdown of Shrimp & Corn Chowder calories by ingredient
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Shrimp & Corn Chowder

Submitted by: SHREKKC
Shrimp & Corn Chowder

Introduction

An concauction I created in 2008 during the first Monday Night Football Game. An concauction I created in 2008 during the first Monday Night Football Game.
Number of Servings: 6

Ingredients

    Butter; 1tbsp
    Onion; 1 medium- diced
    Reduced Sodium Chicken Stock; 1 can
    Red Potatoes; 4 medium-cubed
    Creamed Corn; 1 can
    Sweet Corn; 2 cups - frozen or fresh
    Black Pepper; 3 tbsp freshly ground
    Sea Salt: 1 tsp freshly ground
    Frozen Shrimp; 1 lb. thawed (peeled & veined)
    Mild Green Chili Peppers; 1 can- diced
    Crushed Red Pepper - 1 tbsp

Directions

Melt butter over medium heat and sautee onions for 5-7 minutes until soft.

Add chicken stock and potatoes. Bring to a boil, reduce head to Medium-Low and simmer for 15 minutes, partially covered. While simmering, thaw frozen shrimp under cold running water until fully thawed and remove tails . When 15 minutes is up, add shrimp to pot simmer for 4-5 minutes partially covered.

Add remaining ingredients. Simmer for 4-5 minutes until heated through. Serve immediately.

Makes 6 hearty servings.



Number of Servings: 6

Recipe submitted by SparkPeople user SHREKKC.






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Member Ratings For This Recipe

  • ALASS3

    Very Good
    3 of 3 people found this review helpful
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    I cut the pepper amounts in half and left out the chilies- it was still HOT!!! Good, but hot :) Next time, I will reduce it even more and use chicken!! Great recipe :) - 10/9/08

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  • BLUDCHAK

    Bad
    3 of 3 people found this review helpful
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    I ended up throwing most of the pot away as it way very spicy , and I even used way less peppers/cilies. I ate one serving but had to eat bread with it to fight the burn! - 9/26/08

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  • WAYLESS2

    Incredible!
    3 of 3 people found this review helpful
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    Delicious. I agree that it's a bit too spicy though. I would recommend cutting back on the green chillies and the red and black pepper, at least until you try it. Serving size turns out to be about 1-1/2 cups! Thanks! - 9/13/08

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  • VICKERS08

    Incredible!
    2 of 2 people found this review helpful
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    Made this for a soup pot luck - it was delish! - 11/6/08

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  • MOTIVATEDMOMMY

    Incredible!
    2 of 2 people found this review helpful
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    Loved it! I noticed that you had nonfat evaporated milk listed as an ingredient under the nutritional calculations, but not on the main page (above). Anyways, I added the milk and it was soooooooo YUMMY! I also added a bit of minced garlic too. Thanks for the great recipe! :) - 9/22/08

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  • COLLEENDOWELL

    Very Good
    2 of 3 people found this review helpful
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    Has anyone REALLY tried this?? Common sense told me the TBSP of peppers should be TEASPOONS!!! I USED TEASPOONS AND IT WAS STILL HOT!!I also added garlic to the onion mix. I would make w/LESS fresh ground black (like 1 -2 tsp) and 1/2 tsp RED pepper, and we like it hot, & less salt, + thyme sprig - 9/17/08

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  • CAL680

    Very Good
    2 of 2 people found this review helpful
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    A little spicy hot, I would recomend cutting back on the green chiles and some of the crushed red pepper. Very taste and a very good portion size too! Thanks. - 9/13/08

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  • RACHEL7293

    Incredible!
    2 of 2 people found this review helpful
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    There should be a warning label for this....cause I can't stop eating it!! This is by FAR my fav...great flavor, great consistency, just GREAT!! And I live with 3 guys, so now I have to figure out doubling or tripling this...LOL...Thanks so much for this recipe!!! - 9/10/08

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  • HERANOIR


    2 of 2 people found this review helpful
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    I cannot believe how good this turned out. I cook for one so the rest got frozen. Definately one of my favorites!!! Thank you for sharing it. - 9/9/08

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  • VICKYWICKY1

    Incredible!
    1 of 1 people found this review helpful
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    We loved this recipe. I would suggest using the small can of chiles. This is a wonderful as is recipe and will make it again soon!! - 10/9/08

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  • HFEATHERINA

    Very Good
    1 of 1 people found this review helpful
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    i really like this - however, WHEN i make it again (and i will) i am going to puree the potato/broth mixture before adding the other ingredients to make it thicker. As is, i ended up only using about 2/3 of the evaporated milk. - 10/8/08

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  • GOBBLES523


    1 of 1 people found this review helpful
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    Way too spicy for my family. I will make it again, but with less spice, and maybe add evaporated milk as suggested by others. My 5yr old was so excited until his mouth was on fire. - 9/28/08

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  • MYRANDAP

    Incredible!
    1 of 1 people found this review helpful
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    Very Tasty! I agree that it does need the evaporated milk, I put it in and it was so creamy and delicious! - 9/25/08

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  • DTONEY76

    Good
    1 of 1 people found this review helpful
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    I loved everything that was in the soup, but it was just way too spicy. Other than that it was good. - 9/24/08

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  • JENNIFERLPRI

    Bad
    1 of 1 people found this review helpful
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    I think this recipe has potential, but it is way too spicy as others have said. I, too, cut down both the black and red pepper before I even tasted it and it was still way too much. I may make it again, but add the pepper in small increments. - 9/24/08

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  • MISTYJEAN10

    Very Good
    1 of 1 people found this review helpful
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    A little spicy for my hubby, he had to put some crushed up saltines. I cut the black pepper down to just 1 tablespoon. My hubby and I will make it again but we will cut the crushed red pepper down. I will admit that a good thing about spicy food is that it takes you a really long time to eat it! - 9/22/08

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  • RENEEP07

    Good
    1 of 1 people found this review helpful
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    Made this for dinner last night. I did not use the green chilis, and cut the red pepper down to 1 tablesppon and it was still TOO HOT for a chowder. Will definately make it again though, with maybe only a half a tablespoon of red pepper, as the rest of the chowder was very good. - 9/22/08

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  • WHATSWITHINU

    Incredible!
    1 of 1 people found this review helpful
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    This is an OUTSTANDING recipe. Loved it. Thank you for sharing. - 9/22/08

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  • FLORIDALARK

    O.K.
    1 of 1 people found this review helpful
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    My dad loved this. My mother & I liked it OK.... Maybe I was expecting something different. - 9/20/08

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  • EMBITTI

    Incredible!
    1 of 1 people found this review helpful
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    I used the exact recipe, minus 2 potatoes. This also makes a great crock pot dish. Thanks. - 9/17/08

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  • KDAVID1971

    Incredible!
    1 of 1 people found this review helpful
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    The soup is really good and I would recommend it to anyone. Next, however, I'm only using one TBSP of crushed red pepper. 3 TBSP is definitely too much. - 9/17/08

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  • LISAAML

    Incredible!
    1 of 1 people found this review helpful
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    This was great...all my family enjoyed it. The only thing I would do differently is use smaller shrimp - 9/14/08

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  • MOMOF4GREATKIDS

    Incredible!
    1 of 1 people found this review helpful
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    In place of the canned peppers I used two fresh peppers, one yellow, one green from my garden. I also sprinkled in some Old Bay seasoning. This was so delicious and easy! Go lighter on the crushed red pepper flakes if you want it to taste milder. - 9/13/08

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  • PATRIA1

    Incredible!
    1 of 1 people found this review helpful
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    I added fresh garlic plus I made the soup base in my vita-mixer. It was really excellent. Thanks! - 9/9/08

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  • OUTOFIDEAS

    Incredible!
    1 of 1 people found this review helpful
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    I subbed a can of evaporated milk for the creamed corn due to gluten concerns and cut the salt content in half...awesome soup! Thanks! - 9/9/08

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