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Shrimp and Corn Chowder

Serves 6

All kinds of seafood can be used in place of shrimp. If you buy shucked oysters or crabmeat in a pottle, use the juice to replace some of the water. Smoked oysters from a can make a great tasting chowder. If you’re using these, drain them first and use some of the oil in place of the olive oil in the recipe.


  • Fresh Corn 2 ears
  • Olive Oil 1 Tbs
  • Butter 1 Tbs
  • Yellow Onion 1 small, finely chopped
  • Garlic 2 cloves, minced
  • Red Bell Pepper 1, chopped
  • Turmeric ½ tsp
  • Cayenne Pepper ¼ tsp
  • Potatoes 1 lb, peeled and diced
  • Water 2 cups
  • Milk 3 cups
  • Cream Cheese 1 x 250 g package
  • Medium Shrimp 500 g, peeled and deveined
  • Fresh Thyme chopped, 1 Tbs
  • Salt and Freshly Ground Black Pepper to taste

Cook It

  1. Stand the corn in a large bowl and slice down with a sharp knife to remove the niblets. Use the back of the knife to scrape the cob and extract any remaining liquid.
  2. In a large pot or Dutch oven, heat the butter and olive oil. Sauté the onion until soft and translucent but not browning. Add the garlic, bell pepper and turmeric and sauté for a few minutes more. Add the potatoes, water and milk and allow to simmer until the potatoes are fork tender.
  3. Add the cream cheese and stir until it has melted. Add the shrimp, thyme and reserved corn niblets. Season generously with salt and black pepper. Simmer just until the shrimp are cooked through and the corn is tender. Add a little more water or milk if you like a thinner soup.