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


  • 1In 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.
  • 2Stir 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.
  • 3This 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.
  • 4I like to enjoy this rich chowder with a good piece of warm french bread.

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