Shrimp and Corn Chowder
User Reviews
4.9
153 reviews
Excellent
-
Cook Time
1 hr
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Total Time
1 hr
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Servings
5 servings
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, American
Shrimp and Corn Chowder
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This shrimp and corn chowder is one of our favorite Sunday treats and you'll definitely enjoy it as well.
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Ingredients
- 500 g potatoes
- 250 g Shrimp (raw whole shrimp preferred)
- 500 g frozen corn
- 30 ml vegetable oil (neutral flavor)
- 100 ml cooking cream
- 2 onions
- 1 pepper
- 1/2 carrot
- 1/8 celery
- 1 lime
- salt
- pepper
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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.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
153 reviews
Excellent
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