Shrimp & Corn Chowder Recipe

Hearty, delicious, and made to keep you warm all winter long.

YIELD: 5 Servings   SHELF LIFE: 3 Days

Ingredients (In Order): Quantity


Fresh Shucked Corn Kernels

Yellow Onion, ¼” diced

Red Bell Pepper, ¼” diced

Fresh Garlic, minced

Baby Red Potatoes, quartered

Chicken Broth

Worcestershire Sauce

Hot Sauce

Cajun Spice

Kosher Salt

Ground Black Pepper

Raw Shrimp, Peeled & Deveined

Heavy Cream

Fresh Chives, minced


½ cup

2 ¼ cups

½ cup

½ cup

2 tsp

1 ½ cups

2 cups

1 Tbsp

1 Tbsp

1 Tbsp

1 tsp

1 tsp

1 lb

1 cup

3 Tbsp



  1. In a clean saucepan melt the butter over medium high heat. Add the corn, onion, peppers, garlic and potatoes, and sautee for 5 minutes, stirring occasionally.
  2. Add the chicken broth, worcestershire, hot sauce, cajun spice and salt & pepper. Cover and cook for 20 minutes on medium low heat. Remove from the heat and cool slightly.
  3. In a clean blender bowl, add 2 cups of the chowder and blend on low speed until smooth. Add to the chowder in the pot, and place the pot on the stove on medium high heat. Cook until simmering, but not boiling.
  4. Add the shrimp and the cream to the pot. Cook for another 8 minutes, until the shrimp are pink and cooked through.
  5. Stir in 2 Tbsp of the chives. Split the chowder between five bowls and garnish with the remaining 1 Tbsp of chives.