Shrimp and Corn chowder

Shrimp And Corn Chowder Recipe

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Jennifer Ellis


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


★★★★★ 1 vote

25 Min
30 Min


  • 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
  • 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

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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