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4.9 from 153 votes

Shrimp and Corn Chowder

This shrimp and corn chowder is one of our favorite Sunday treats and you'll definitely enjoy it as well.

Cook Time
1 hr
Total Time
1 hr
Servings: 5 servings
Course: Main Course , Appetizer
Cuisine: Mediterranean , American

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

Instructions

    Cup of Yum
  1. Peel the shrimp and save the shells for the broth.
  2. Peel the vegetables, except for 2 of the potatoes, and slice them thinly.
  3. Place them into a pot with a drizzle of vegetable oil and cook together with the shrimp shells and corn.
  4. Add about 2 liters of water (half a gallon) and the 2 un-chopped potatoes.
  5. When the vegetables are fully cooked, remove the 2 potatoes and cut them into cubes.
  6. Add the lime juice and cooking cream and blend thoroughly, then strain everything through a fine sieve.
  7. Before serving, bring the soup back to the boil and add the leftover potatoes and shrimp and cook for 3-4 minutes.

Notes