Community Pick
Corn Chowder With Shrimp
"From Eat Better America. This sounds really good."
photo by Jonathan Melendez
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 (10 ounce) box frozen corn in butter sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped (1/2 cup)
- 1 medium bell pepper, chopped (1 cup)
- 1 stalk celery, chopped (1/3 cup)
- 2 garlic cloves, finely chopped
- 1 cup reduced-sodium chicken broth
- 1 large potato, peeled, cut into 1/2-inch cubes
- 1⁄4 teaspoon dried thyme leaves
- 1⁄8 teaspoon ground red pepper (cayenne)
- 2 tablespoons all-purpose flour
- 2 cups nonfat milk (skim)
- 12 ounces shrimp, cooked peeled and deveined tails removed
directions
- Let frozen corn stand at room temperature to thaw slightly.
- In 4-quart saucepan, heat oil over medium heat. Cook onion, bell pepper, celery and garlic in oil, stirring frequently, until tender. Add broth, potato, thyme and ground red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
- Remove frozen corn from pouch; add corn to mixture in saucepan. Heat to boiling, stirring frequently to break up frozen corn. Using wire whisk, stir flour into milk until smooth; stir into mixture in saucepan. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until vegetables are tender and soup is thickened. Stir in shrimp; cook 1 to 2 minutes or until hot.
Questions & Replies
-
This sounds like something I would like but I am cooking for one. How would it freeze? I usually freeze extra servings of soup in 2 cup screw-top plastic containers then thaw and microwave.
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I wish these recipes posted the nutrition values... Otherwise, it was absolutely delicious. I made it almost exactly as written (added some home grown carrots) and a bit of parsley on top before serving.
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I don’t have a box of frozen corn. I do have a 15oz can of corn in water. I was planning to sub out the frozen corn for the can of drained corn. Will this work? Also, is the butter sauce in the frozen corn necessary? -
Is there a way to make this spicy other than just adding hot sauce? Luv corn chowder but we like it spicy. Not sure if just adding extra cayenne would overpower the taste. thanks
Reviews
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This chowder is excellent! It is easy to make & rich, but still low-fat & low-cal (altho the corn in butter sauce will alter the data to a degree). The # of servings is right-on & it is very hearty & filling. DH & I made a meal of 1 bowl of it + a crusty roll. I used Icelandic baby shrimp, a mix of red & green bell pepper for color & added Old Bay as I always do when using shrimp. I esp like all the veggies here as they add so much flavor, color, texture & bulk to the chowder. Thx for sharing your recipe w/us. -
A little bland for our taste. Added 1 tsp salt, black pepper and red pepper flakes. Also added crabmeat. I would make it again with these changes. -
I don't usually write a review before I make a recipe, but I am in the process of putting my ingredients together. I can't wait to make this. When I do I think I will blend a third of the soup before adding the shrimp to make it even thicker. -
We enjoyed this soup very much, even with my minor changes using what I had on hand by subbing the onion with the one lone leek I had to use up and skipping the peppers. I probably used a bit more shrimp than called for. I also used regular frozen corn and added a bit of butter to the pan. Thanks for sharing! -
I loved this chowder so much. I thought the flavor was spot on. I added a bit of freshly cracked black pepper at the end when serving it and it was delicious!
see 17 more reviews
Tweaks
-
Used whole milk, frozen supersweet corn, a mix of red and green bell pepper, added 2T butter, 1tsp salt, 2T California sherry -
Used regular frozen corn and added butter; added a dash of Old Bay Seasoning; used a pound of shrimp; used 1% milk.
RECIPE SUBMITTED BY
<p>First, I'd like thank everyone who reviews my recipes. I can't thank each of you personally although I try. <br /><br />I Live in central Virginia, 5 miles from where I grew up, w/ my Husband of 17 years and my beautiful daughter. She is 10 and is the joy of my life. We waited for a long time to be blessed with a child and it is the best thing I've ever done. Be a mother. <br /><br />I love to cook. We eat very healthy, after a life altering experience at 31 I've been on a journey to be healthy and lose weight. I've lost 50 lbs and have kept most all of it off for the last 9 years. There are always fluxs, durring stressful times, but I've mananged to keep most of the weight off. My best advice to anyone trying to lose weight is to remember that it didn't get there overnight and it won't come off overnight. I've never said I was on a diet. It is a lifestyle.</p>
<p>When Zaar first changed to Food I took a short hiatus. I was going thru a very hard time in life and was completely unmotivated to do anything and thus gave up my hosting duties on Holiday Tag. But now with a new perspective I'm hoping to get back to cooking and tagging.</p>
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