4.9 from 153 votes
Shrimp and Corn Chowder
Shrimp and Corn Chowder combines peeled shrimp, potatoes, and sweet corn into a creamy soup base enriched with cooking cream and brightened with lime juice. The broth is made flavorful by simmering shrimp shells and vegetables, then blended and strained to a smooth texture. The chowder finishes by simmering the shrimp and diced potatoes briefly before serving, creating a comforting dish with a balance of seafood sweetness and creamy richness.
Cook Time
1 hr
Total Time
1 hr
Servings:
5
servings
Course:
Main Course, Appetizer
Cuisine:
Mediterranean, American
Ingredients
- 500 g potato
- 250 g Shrimp (raw whole shrimp preferred)
- 500 g corn frozen
- 30 ml vegetable oil (neutral flavor)
- 100 ml cooking cream
- 2 onion
- 1 black pepper
- 1/2 carrot
- 1/8 celery
- 1 lime
- salt
- black pepper
Instructions
- Peel the shrimp and save the shells for the broth.
- Peel the vegetables, except for 2 of the potatoes, and slice them thinly.
- Place them into a pot with a drizzle of vegetable oil and cook together with the shrimp shells and corn.
- Add about 2 liters of water (half a gallon) and the 2 un-chopped potatoes.
- When the vegetables are fully cooked, remove the 2 potatoes and cut them into cubes.
- Add the lime juice and cooking cream and blend thoroughly, then strain everything through a fine sieve.
- Before serving, bring the soup back to the boil and add the leftover potatoes and shrimp and cook for 3-4 minutes.
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