Shrimp and Corn Chowder Recipe

Shrimp and corn chowder with lots of diced potatoes and loaded with smoked paprika for a New Orleans style chowder! This soup is perfect along side a big hunk of crusty bread!

Serves: 6-8 servings


1 lb. shrimp, peeled and deveined
4 tablespoons butter, divided
1 yellow onion, diced
1/2 cup celery, diced
4 cloves garlic, minced
2 tablespoons all purpose flour
1 1/2 tablespoons smoked paprika
1 bay leaf
4 cups chicken or seafood stock
1 lb. yukon gold potatoes, mini diced
2 1/2 cups frozen corn kernels
2 teaspoons old bay seasoning
1 cup heavy cream or half and half
scallions, greens only, for garnishing


  1. In a large dutch oven, heat 1 tablespoon of butter over medium high heat and cook the shrimp for 4-7 minutes or until they become completely opaque on the outside. Remove the shrimp to a plate, set aside.
  2. Visit Shrimp and Corn Chowder Recipe @ for full instructions.

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