Shrimp and Sweet Corn Chowder

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Shrimp and Sweet Corn Chowder
Serves 8
This recipe is full of meaty shrimp and has lots of "stuff" goin' on. Paired with a French baguette for "soppin' up" every delicious spoonful and you'll have yourself a filling and satisfying meal.
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  1. 3⁄4 lbs. Bacon, Raw, julienned
  2. 2 Tbsp. Butter, Salted
  3. 2 cups Sweet Onions, chopped
  4. 1 cup Celery, chopped
  5. 1⁄2 cup Red Bell Pepper, chopped
  6. 3⁄4 cup All Purpose Flour
  7. 4 cups Chicken Stock / Broth
  8. 4 cups Seafood Stock / Broth
  9. 2 Tbsp. Tomato Paste
  10. 1 Tbsp. Parsley Flakes
  11. 1 1⁄2 lbs. Red Skin Potatoes, small, quartered
  12. 2 cups Sweet Corn Kernels, fresh
  13. 1 cup Half and Half or Cream
  14. 24 ea. Shrimp, Medium, peeled, deveined, cut 1"
  15. 1 1⁄2 tsp. Kosher Salt
  16. 1⁄2 tsp. Cayenne Pepper
  1. In a large non-stick stock pot, over medium heat, render the bacon for 10 minutes.
  2. Add 2 Tbsp. butter and melt in.
  3. Stir in the onions, celery and bell peppers.
  4. Saute/sweat for 10 minutes or until the vegetables are soft and tender.
  5. Stir in the flour and cook for 5 to 10 minutes stirring occasionally.
  6. Stir in the stocks, the tomato paste and the dry parsley flakes and bring up to a simmer. Add in the potatoes and corn then continue to simmer slowly for 15 minutes or until the potatoes are nearly tender.
  7. Stir in the half and half (cream) and the shrimp. Simmer the soup for 5 to 10 minutes.
  8. Season with salt and cayenne pepper to taste.
Nino Salvaggio