Shrimp-Corn 'N Cheese Chowder
Creamy, flavorful shrimp and corn chowder with cheese, perfect for cozy gatherings. Rich and hearty, it combines fresh seafood with comforting vegetables and cheese.
Ingredients
- 1 Tbsp butter or margarine ⓘ
- 1/4 cup chopped green onion ⓘ
- 1 clove garlic, minced ⓘ
- 1/8 tsp pepper ⓘ
- 2 (10 3/4 oz) cans cream of potato soup, undiluted ⓘ
- 2 cups milk ⓘ
- 1 (3 oz) package cream cheese, softened ⓘ
- 1 (8 3/4 oz) can whole-kernel corn or 1 pint frozen corn ⓘ
- 1/2 lb fresh shrimp, peeled and deveined ⓘ
- 1 1/2 to 2 cups shredded Cheddar cheese
- 3 chicken bouillon cubes (optional) ⓘ
Instructions
- Melt butter in a large Dutch oven; add chopped green onion, minced garlic, and pepper. Saute until tender.
- Stir in undiluted cream of potato soup, milk, softened cream cheese, shredded Cheddar cheese, corn, and optional bouillon cubes.
- Bring the mixture to a boil, stirring occasionally.
- Add the peeled and deveined shrimp; cover the pot, reduce heat, and cook for 5 to 7 minutes until shrimp are cooked through.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or a pinch of Old Bay seasoning to the chowder. If you prefer a spicier kick, a dash of hot sauce can elevate the dish. You can substitute fresh shrimp with canned shrimp or even cooked chicken for a different protein option. For a lighter version, use low-fat cream cheese and milk.
Serving Suggestions
This chowder pairs beautifully with crusty bread or a fresh garden salad for a complete meal. Consider serving it alongside a light appetizer like a shrimp cocktail or as a main dish with a side of Ma'S Potatoes. Garnish with extra green onions or a sprinkle of paprika for added color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat to avoid curdling the cream cheese. You can add a splash of milk to loosen the chowder if it thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp-Corn 'N Cheese Chowder contains roughly 671 calories, with 9g protein, 29g carbohydrates, and 58g fat. It is an excellent source of vitamin A (28% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 503mg per serving (22% 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 make this chowder ahead of time?
Yes, you can prepare the chowder a day in advance. Just follow the recipe up to step 4, then cool it completely before refrigerating. Reheat gently before serving, as the flavors will meld beautifully overnight.
What can I use instead of cream cheese?
If you want to substitute the cream cheese, mascarpone or a dairy-free cream cheese alternative works well. For a lighter option, you could use Greek yogurt, but add it after cooking to prevent curdling.
Is it possible to freeze this chowder?
While you can freeze the chowder, it may change texture upon thawing due to the cream cheese. If freezing, omit the shrimp before freezing and add them during reheating to maintain the best texture.
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).