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–+ servings
Shrimp Chowder

Shrimp and Corn Chowder

Razvan Stupar
This shrimp and corn chowder is one of our favorite Sunday treats and you'll definitely enjoy it as well.
4.91 from 51 votes
Print Recipe Pin Recipe
Cook Time 1 hour
Total Time 1 hour
Course Appetizer, Main Course
Cuisine American, Mediterranean
Servings 5 servings

Ingredients
 
 

  • 500 g potatoes
  • 250 g shrimp (raw whole shrimp preferred)
  • 500 g frozen corn
  • 30 ml vegetable oil (neutral flavor)
  • 100 ml cooking cream
  • 2 onions
  • 1 pepper
  • 1/2 carrot
  • 1/8 celery
  • 1 lime
  • salt
  • pepper

Instructions
 

  • Peel the shrimp and save the shells for the broth.
  • Peel the vegetables, except for 2 of the potatoes, and slice them thinly.
  • Place them into a pot with a drizzle of vegetable oil and cook together with the shrimp shells and corn.
  • Add about 2 liters of water (half a gallon) and the 2 un-chopped potatoes.
  • When the vegetables are fully cooked, remove the 2 potatoes and cut them into cubes.
  • Add the lime juice and cooking cream and blend thoroughly, then strain everything through a fine sieve.
  • Before serving, bring the soup back to the boil and add the leftover potatoes and shrimp and cook for 3-4 minutes.

Notes

Shrimp and Corn Chowder
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