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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


  • Very Good
    3 of 3 people found this review helpful
    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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  • Bad
    3 of 3 people found this review helpful
    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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  • Incredible!
    3 of 3 people found this review helpful
    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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  • Incredible!
    3 of 3 people found this review helpful
    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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  • Incredible!
    2 of 2 people found this review helpful
    Made this for a soup pot luck - it was delish! - 11/6/08

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  • Incredible!
    2 of 2 people found this review helpful
    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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  • Very Good
    2 of 3 people found this review helpful
    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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  • Very Good
    2 of 2 people found this review helpful
    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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  • 2 of 2 people found this review helpful
    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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  • Incredible!
    1 of 1 people found this review helpful
    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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  • Very Good
    1 of 1 people found this review helpful
    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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  • 1 of 1 people found this review helpful
    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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  • Incredible!
    1 of 1 people found this review helpful
    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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  • Good
    1 of 1 people found this review helpful
    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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  • Bad
    1 of 1 people found this review helpful
    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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  • Very Good
    1 of 1 people found this review helpful
    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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  • Good
    1 of 1 people found this review helpful
    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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  • Incredible!
    1 of 1 people found this review helpful
    This is an OUTSTANDING recipe. Loved it. Thank you for sharing. - 9/22/08

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

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

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  • Incredible!
    1 of 1 people found this review helpful
    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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  • Incredible!
    1 of 1 people found this review helpful
    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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  • Incredible!
    1 of 1 people found this review helpful
    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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  • Incredible!
    1 of 1 people found this review helpful
    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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  • Incredible!
    1 of 1 people found this review helpful
    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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  • Incredible!
    1 of 1 people found this review helpful
    This soup was unbelievable! The crushed pepper could probably be optional for my taste but I served it to close friends who asked for the recipe. Will definately make this again! - 9/8/08

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  • I followed the recipe and I have to say, I waisted my time and money!! It was WAY TOO SPICY! I suggest no red pepper flakes and 1/3 of the black pepper recommended. My husband, who LOVES spicy foods, wouldn't even eat it. I had to throw it out! - 9/12/13

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  • WAY TO MUCH PEPPER!!!!!! if you seriously cut the pepper back this is a fantastic dish. - 8/24/12

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  • Substituted bell pepper for chilies not o hot. - 8/13/12

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  • Love it, love it. I did tweak a bit with the peppers and other seasonings. But one of my favs! - 5/16/12

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  • I LOVED the spice but the wife and daughter almost couldnt eat it, I will cut the red pepper and chili's next time - 1/17/11

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  • WOW... This is amazing!!! I LOVE spicy food & this really hit the spot. By far one of my new favorite things to make. All I changed was I added yams instrad of white potatoes & put a lil less black pepper. Awesome recipe! - 12/21/10

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  • Delicious!I added pre cut frozen miripoix, and it was very good! (Miripoix- the basic base of many soups, celery, onion, carrots) No black pepper! It's a little spicy so you may need to adjust the amount of green chiles, but we're from texas, so it was not too much to handle. - 10/19/10

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  • Very good used half the spices and left out salt. Kids though it was great as well - 7/13/10

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  • I didn't use but a dash of red pepper and just left the black pepper on the table to use afterwards - this was great. - 3/14/10

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  • Cut the spice down to 1 T of black pepper and 1 T of red pepper, and it's still too hot to eat. I'll make it again, but probably leaving nearly all the pepper out. - 1/26/10

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  • I really loved this recipe! I am such a fan of Corn chowder and love shrimp too! My husband likes a kick so I figured he'd like this one. (He did) I used only 1/2 can of chili's, no red pepper, and added 1/4 c of 1/2 and 1/2 to add a bit of cream. (He added more chili's and the red pepper) - 1/13/10

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  • 0 of 2 people found this review helpful
    This is indeed a "concoction". - 4/28/09

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  • 0 of 1 people found this review helpful
    My family can't wait to try this. - 4/28/09

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  • a hearty chowder. Not a cream based chowder, which is good. A little spicy. I cut the black pepper down to less than a tsp; substituted 1 tbsp chili powder for the cracked red peper. Next time I make this, and there will be a next time, I'll use a tsp of chili powder and keep the green chilis. - 3/6/09

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  • This looks good. Instead of chili peppers, I am gonna make it with green, red & yellow bell peppers. I may add some canned milk, also. I love spicy, but after reading all the comments... I think 1/2 tbsp of red pepper flakes, but maybe a dash of hot sauce.
    - 3/5/09

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  • Sounds delicious and I can tolerate spicy so I look forward to making it! Thanks for the recipe! - 3/5/09

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  • 0 of 2 people found this review helpful
    This sounds fantastic. Can not wait to try, - 12/25/08

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  • Good
    0 of 1 people found this review helpful
    I didn't use any green chili's and only added a dash of red pepper. It was good for the most part but not amazing. - 9/30/08

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  • Good
    0 of 1 people found this review helpful
    It was pretty good however not thick like a chowder should be. I just read the previous comment about the milk I did not see that so maybe thats why mine wasn't thick? (I think it would also be great with sausage.) - 9/22/08

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  • Incredible!
    0 of 2 people found this review helpful
    I didn't make this, but I'm like you--I like my food SPICY! Bring the heat! - 9/21/08

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  • 0 of 2 people found this review helpful
    sounds amazing making this tonight for my mom who is sick - 9/12/08

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  • Very Good
    0 of 2 people found this review helpful
    looks great. BUT, is there any sub for the potatoes? just do not like soups with potatoes in it. Think sweet potatoes or squash would work as well? - 9/11/08

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  • 0 of 3 people found this review helpful
    I haven't tried this yet but I'm definitely making it for dinner tonight! - 9/9/08

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