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shrimp and corn chowder

(1 rating)
Sminuet avatar
Recipe by
Jennifer Ellis
@Sminuet
Pace, FL

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

►
(1 rating)
yield 10 serving(s)
prep time 25 Min
cook time 30 Min

Ingredients For shrimp and corn chowder

  • 2 can
    cream of mushroom soup
  • 2 can
    cream of shrimp soup
  • 2 can
    cream of celery soup
  • 3 can
    evaporated milk
  • 1 stick
    butter
  • 1 md
    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

How To Make shrimp and corn chowder

  • 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.
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