Name: Shrimp and Corn Chowder
Yield: Serves 6 to 8
Ingredients: 1 pound russet potatoes, peeled and chopped; 2 onions, chopped; 1 large red bell pepper, seeded and chopped; 4 cups water; 1 17-ounce can creamed corn; 1 17-ounce can whole kernel corn, drained; 1 cup whipping cream; 1 cup milk; Salt and pepper; 1/2 pound uncooked medium shrimp, peeled and deveined; Chopped fresh chives

Recipe information

Yield
Serves 6 to 8

Ingredients

1 pound russet potatoes, peeled and chopped

2 onions, chopped

1 large red bell pepper, seeded and chopped

4 cups water

1 17-ounce can creamed corn

1 17-ounce can whole kernel corn, drained

1 cup whipping cream

1 cup milk

Salt and pepper

1/2 pound uncooked medium shrimp, peeled and deveined

Chopped fresh chives

Preparation

Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.

TagsChowder Soup Soup/Stew New England American Russet Potato Potato Root Vegetable Vegetable Shrimp Shellfish Seafood Onion Corn Main Starter Dinner Nut Free Gluten Free Easy Weeknight Meals Simmer Bon Appétit

Recipe notes

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