Shrimp and Corn Chowder Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shrimp and Corn Chowder is a rich, satisfying Southern soup with tender shrimp, sweet corn, and potatoes in a creamy broth. Light enough to not feel too heavy, it's hearty and comforting in one bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb unshelled large shrimp (21/25 count, peeled and deveined, shells reserved)
- 1 sweet onion (coarsely chopped)
- 1 carrot (coarsely chopped)
- Scraped kernels from 4 ears fresh sweet corn (about 2 cups, cobs reserved and halved)
- 2 cups water
- 2 tsp pure olive oil
- 1 poblano chile (cored seeded and chopped)
- 3 stalks celery (chopped)
- 1 sweet onion (chopped)
- 2 garlic cloves (chopped)
- 1 large russet potato (cut into 1/2 inch cubes (about 6 ounces))
- 3 springs fresh thyme (leaves only)
- 2 bay leaves (preferably fresh)
- Coarse kosher salt and freshly ground pepper
- 2 tbsp unbleached all-purpose flour
- 2 cups 2% milk
- 12 grape tomatoes (quartered, or 1 ripe tomato, cored and chopped)
- ¼ cup chopped fresh flat-leaf parsley
- Smoked paprika (for garnish)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 577mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 588mg
- Calcium
- 130mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 577MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.