shrimp and corn chowder

Name: Shrimp and Corn chowder
Prep time: 25 min
Cook time: 30 min
Yield: 10
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(s) butter; 1 medium onion chopped small; 3-4 pinch(es) cayenne pepper (can add more or less to taste); 2-3 cup(s) white shoepeg corn; 1-2 pound(s) shrimp, peeled and deveined; 2 pinch(es) fresh parsley leaves for garnish

(1 RATING)

52 Pinches

Jennifer Ellis

Pace, FL

Updated on Aug 27, 2011

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

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prep time 25 Min

cook time 30 Min

method ---

yield 10 serving(s)

Ingredients

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

How To Make shrimp and corn chowder

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.

Step 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.
Step 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.
Step 4

I like to enjoy this rich chowder with a good piece of warm french bread.
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