Corn and Shrimp Chowder

Corn and Shrimp Chowder

Servings
SERVINGS

4

Prep Time
PREP TIME

10 Min

Cook Time
COOK TIME

25 Min

Nothing beats warming up with a flavorful bowl of corn and shrimp chowder when you need a cozy pick-me-up. Our recipe packs a little extra heat and pop of color and texture from Green Giant® SteamCrisp® Southwest Corn. Seasoned shrimp and a hearty broth round out the deep, smoky flavor.

FEATURED PRODUCTS

Green Giant® SteamCrisp® Southwest Corn

Green Giant® SteamCrisp® Southwest Corn
WHERE TO BUY
Corn and Shrimp Chowder
Full Recipe

FULL RECIPE

Serving Size: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Southwest Corn

Lists of ingredients:

  • 2 Tablespoons butter
    1 small yellow onion, diced
    2 ribs celery, chopped
    1 clove garlic, minced
    1 Tablespoon all-purpose flour
    2 cups chicken broth
    1 can (11 ounces) Green Giant® SteamCrisp® Southwest Corn (do not drain)
    1 medium Yukon Gold potato, peeled and diced
    ½ teaspoon smoked paprika
    ½ teaspoon salt
    ¼ teaspoon black pepper
    1 cup heavy cream
    ¾ pound raw shrimp, peeled and deveined

Steps

STEPS

1 In a large pot over medium heat, melt butter. Add onion and celery; sauté 4 minutes. Stir in garlic and cook 1 minute more.
2 Stir in flour until well mixed and let cook 2 minutes. Slowly pour in broth and stir to combine.
3 Add corn, potato, paprika, salt and pepper. Stir well. Bring to a boil, then reduce heat to low and simmer uncovered 10 minutes.
4 Stir in cream and shrimp. Cook 4-5 minutes until shrimp are pink and just cooked through.

TIPS & TRICKS

There are many types of shrimp in the sea, so choose the variety that matches the outcome you’re looking for when making this corn chowder with shrimp and potatoes – or enjoy experimenting with different kinds to find your favorite. Here’s a quick overview to help get you started:

– Brown shrimp: Sweet and delicately flavored with a firm texture

– Pink shrimp: Sweet and mildly flavored with a springy texture

– Rock shrimp: Sweet and slightly briny with a firm, meaty texture

– Tiger shrimp: Briny and salty with a firm, meaty texture

– White Shrimp: Sweet and mildly flavored with a dense, meaty texture

No matter which delicious shrimp you’re eyeing, we recommend choosing medium-sized ones because they’ll cook evenly in this shrimp and corn chowder recipe and are easy to eat by the spoonful.

Serving Size: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Southwest Corn

  • 2 Tablespoons butter
    1 small yellow onion, diced
    2 ribs celery, chopped
    1 clove garlic, minced
    1 Tablespoon all-purpose flour
    2 cups chicken broth
    1 can (11 ounces) Green Giant® SteamCrisp® Southwest Corn (do not drain)
    1 medium Yukon Gold potato, peeled and diced
    ½ teaspoon smoked paprika
    ½ teaspoon salt
    ¼ teaspoon black pepper
    1 cup heavy cream
    ¾ pound raw shrimp, peeled and deveined

1 In a large pot over medium heat, melt butter. Add onion and celery; sauté 4 minutes. Stir in garlic and cook 1 minute more.
2 Stir in flour until well mixed and let cook 2 minutes. Slowly pour in broth and stir to combine.
3 Add corn, potato, paprika, salt and pepper. Stir well. Bring to a boil, then reduce heat to low and simmer uncovered 10 minutes.
4 Stir in cream and shrimp. Cook 4-5 minutes until shrimp are pink and just cooked through.

Tips & Tricks

There are many types of shrimp in the sea, so choose the variety that matches the outcome you’re looking for when making this corn chowder with shrimp and potatoes – or enjoy experimenting with different kinds to find your favorite. Here’s a quick overview to help get you started:

– Brown shrimp: Sweet and delicately flavored with a firm texture

– Pink shrimp: Sweet and mildly flavored with a springy texture

– Rock shrimp: Sweet and slightly briny with a firm, meaty texture

– Tiger shrimp: Briny and salty with a firm, meaty texture

– White Shrimp: Sweet and mildly flavored with a dense, meaty texture

No matter which delicious shrimp you’re eyeing, we recommend choosing medium-sized ones because they’ll cook evenly in this shrimp and corn chowder recipe and are easy to eat by the spoonful.

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