In My Kitchen~ Shrimp and Corn Chowder Recipe

November 13, 2019

Getty Images/Fran Lane

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This delicious Shrimp and Corn Chowder is perfect for these chilly days and nights. We are officially in “Soup Season!”  Serve as a first course or as the main dish. Tom got this recipe from Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette. This recipe is for 6 servings. Enjoy.

Shrimp and Corn Chowder

5 cups water / 2 onions, chopped / 2 celery stalks, chopped / 1 small chopped green pepper/ 1 finely diced carrot / 2 large potatoes, diced / 1 bay leaf / 2 tablespoons flour / 2 cups milk / 1 17-ounce can creamed corn (I used a 14.5 ounce can) / 1 cup whole-kernel corn / 1 pound shelled shrimp, cooked / salt and pepper to taste / finely chopped parsley and paprika (as garnish)

Pour the water into a large soup pot. Add the onions, celery, pepper, carrot, potatoes, and bay leaf. Bring to a boil and then simmer slowly, covered, for about 20 minutes.

Dilute the flour in milk and add to soup.

Add the corn, cooked shrimp, and seasonings. Blend and stir the soup, cooking for a few minutes over low-medium heat. Remove the bay leaf. Serve the soup, garnishing each bowl with a sprinkle of chopped parsley and paprika.