Shrimp and Corn Chowder
User Reviews
5.0
231 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
6
-
Calories
610 kcal
-
Course
Main Course
-
Cuisine
Mexican
Shrimp and Corn Chowder
Report
This Shrimp and Corn Chowder is quick to make and full of smoky chipotle flavor. It's one of my all time favorite soups and tastes amazing. You'll love how cheesy and delicious it is; definitely restaurant-worthy!
Share:
Ingredients
- 3 Tablespoons unsalted butter divided
- 1 pound small shrimp deveined and tails removed
- 4 slices of bacon, chopped into small pieces (I use thick cut)
- 1 medium onion chopped
- 1 medium red bell pepper chopped
- 1 Stalk of Celery chopped
- 2 tablespoons all purpose flour
- 3 cups chicken broth (I use low sodium)
- 1 cup heavy cream
- 2 tablespoons jarred diced chipotle chiles
- 1 (4 oz) can diced green chiles
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- pepper to taste
- 1/2 teaspoon cumin
- 2 cups corn fresh or frozen
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded monterrey jack cheese
- Chopped cilantro for serving optional
Instructions
- Melt 2 Tablespoons of butter in a large Dutch oven or soup pot over medium heat. Add the shrimp and cook for about 4 minutes, or until the shrimp start to curl up and turn light pink. Remove the shrimp from the pan and drain any liquid from the pot.
- Place the pot back on the stove over medium high heat and add the bacon. Cook until fat renders and it begins to crisp, about 5 minutes. Add the onion, red bell pepper, and celery, and cook until vegetables are tender, about 5 minutes more.
- Add the remaining Tablespoon of butter and stir until melted. Sprinkle the flour over the vegetables and bacon, and cook stirring for one minute. Add in the chicken broth and heavy cream, chipotle chiles, green chiles, oregano, salt, pepper, and cumin. Bring to a low boil, then reduce heat to medium.
- Add the corn and cheeses. Stir, and allow to cook for 5-10 more minutes until corn is cooked through and cheese is melted. Stir in the cooked shrimp. Serve and sprinkle each bowl with chopped cilantro if desired. Enjoy!
Notes
- Frozen, Fresh, or Canned Corn will all work. You can replace the frozen corn with fresh corn when it's in season, or even canned corn that has been drained really well. I also LOVE this with grilled corn!
- Feel free to leave the shrimp out of the recipe if you don't have any on hand, or if shrimp isn't your thing. You could also replace the shrimp with sliced, smoked sausage.
- My favorite kind of cheese to use in this Shrimp and Corn Chowder is a combination of sharp cheddar and Monterrey Jack cheeses, though it also tastes delicious with regular cheddar cheese. I also recommend shredding your own cheese from a large block as it will melt into the soup much better.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show Details
Calories
610kcal
(31%)
Carbohydrates
23g
(8%)
Protein
30g
(60%)
Fat
46g
(71%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
221mg
(74%)
Sodium
1676mg
(70%)
Potassium
505mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2144IU
(43%)
Vitamin C
38mg
(42%)
Calcium
510mg
(51%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 23g | 8% |
| Protein | 30g | 60% |
| Fat | 46g | 71% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 1676mg | 70% |
| Potassium | 505mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2144IU | 43% |
| Vitamin C | 38mg | 42% |
| Calcium | 510mg | 51% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
231 reviews
Excellent
Other Recipes
You'll Also Love
