Shrimp And Corn Chowder
A creamy shrimp and corn chowder with tender potatoes and scallions, perfect for comforting meals and seafood lovers seeking warm, savory flavors.
Ingredients
Instructions
- Mix the golden corn soup and milk in a 4-quart saucepan.
- Stir in the chopped potatoes and bring to a boil, stirring occasionally.
- Reduce heat and simmer uncovered for 10 minutes.
- Add sliced scallions and cook for 1 minute.
- Remove from heat and stir in cooked salad shrimp.
Tips & Substitutions
For a creamier chowder, consider adding a splash of heavy cream or replacing some milk with half-and-half. If you don’t have scallions, chives or finely chopped onions work well. You can also substitute the salad shrimp with fresh shrimp; just ensure they are fully cooked before adding. This chowder is a versatile base for seafood recipes, so feel free to add in your favorite seafood.
Serving Suggestions
Serve the chowder hot, garnished with extra scallions for a fresh touch. It pairs beautifully with crusty bread or a side salad for a complete meal. Consider serving it alongside Mary'S Cheezy Crab Dip for a delightful seafood spread. A light white wine or iced tea can complement the flavors beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of milk if the chowder thickens too much. Avoid boiling to maintain the shrimp's texture. This chowder also freezes well; just thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Corn Chowder contains roughly 1187 calories, with 31g protein, 155g carbohydrates, and 50g fat. It is an excellent source of potassium (88% of the Daily Value), vitamin C (81% of the Daily Value), and protein (62% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 486mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp instead of cooked salad shrimp?
Yes, you can use frozen shrimp, but make sure to thaw and cook them beforehand. This will ensure they are properly cooked and flavorful when added to the chowder. Just adjust the cooking time accordingly to ensure they are heated through.
How can I make this chowder spicier?
For a spicy kick, consider adding diced jalapeños or a splash of hot sauce while the chowder simmers. You can also incorporate cayenne pepper or red pepper flakes to taste. Just be cautious and add gradually, tasting as you go to achieve your desired heat level.
Is it possible to make this chowder vegetarian?
Yes, you can make a vegetarian version by omitting the shrimp and using vegetable broth instead of milk. Substitute the corn soup with a creamy corn puree for added flavor. Incorporating additional vegetables like bell peppers or carrots can enhance the texture and taste of the chowder.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).