• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Shrimp and Corn Chowder

  • Recipe Submitted by on

Category: Chowders

 Ingredients List

  • 2 tb Butter
  • 1 lb Medium-size shrimp; shelled
  • -and deveined
  • 1 md Onion; chopped
  • 2 Cloves garlic; crushed
  • 1 pk (30 1/2 ounce) kernel corn
  • 2 c Light cream
  • 1 c Chicken broth
  • Salt and freshly ground
  • -black pepper; to taste
  • 1/3 c Dry sherry; or to taste
  • 1/8 ts Freshly grated nutmeg
  • Fresh dill sprigs; optional


1. In 4-quart saucepan over medium heat, melt margarine; add shrimp; cook 3
to 4 minutes until shrimp is opaque and just cooked through. Using slotted
spoon, remove shrimp to plate.

2. To drippings in pan add onion and garlic; cook over medium heat 2 to 3
minutes, stirring occasionally until softened. Stir in corn, cream, chicken
broth, salt, and pepper. Bring to boil, reduce heat to medium-low; simmer,
covered, 5 minutes.

3. Return shrimp to pan; simmer, covered, 2 minutes longer. Remove from
heat; process about 3 cups mixture in blender until smooth. Return to
saucepan; stir in sherry and nutmeg.

4. If not serving immediately, set aside, covered; reheat, very gently,
just to a simmer, taking care not to boil. If desired, serve garnished with
dill sprigs.

NUTRITION INFO: per serving without garnish: 350 calories (56% from fat),
22 cloves garlic; crushed fat (12 g saturated), 145 mg cholesterol,
550 mg sodium, 25 g carbohydrate (3 g fiber), 13 g protein. % Daily Values:
6% calcium, 8% iron.

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