Shrimp & Corn Chowder

32SHARES
Shrimp & Corn Chowder

4.2 of 5 (44)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 264.4
  • Total Fat: 3.8 g
  • Cholesterol: 71.5 mg
  • Sodium: 543.7 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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Introduction

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

Ingredients

    Butter; 1 tbsp
    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 saute 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.

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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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