Shrimp And Corn Chowder Recipe

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Shrimp and Corn chowder

Jennifer Ellis

By
@Sminuet

This is a thick and rich chowder my mother always made for us every winter.


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Comments:

Serves:

10

Prep:

25 Min

Cook:

30 Min

Ingredients

2 can(s)
cream of mushroom soup
2 can(s)
cream of shrimp soup
2 can(s)
cream of celery soup
3 can(s)
evaporated milk
1 stick
butter
1 medium
onion chopped small
3-4 pinch
cayenne pepper (can add more or less to taste)
2-3 c
white shoepeg corn
1-2 lb
shrimp, peeled and deveined
2 pinch
fresh parsley leaves for garnish

Directions Step-By-Step

1
In a large stockpot, cook onions until they are clear, careful not to burn the butter. Add all soups and milk, add uncooked shrimp tails, add corn, and seasonings.
2
Stir every so often, just enough to make sure it doesn't stick to the bottom. It will be done when the shrimp is curled and done. Approximately 20-30 minutes.
3
This is also a good soup to cook in a crock pot. You can omit the onions, and place all ingredients in a large crock pot, turn on low heat, and leave it all day, come back and turn up to high heat for a few minutes.
4
I like to enjoy this rich chowder with a good piece of warm french bread.

About this Recipe