Posted by / 16 June 2018 /

Shrimp and Corn Chowder

Soup Saturday blogger are cooking up chowders this week.  What I love about the one I made for you is this: it is delicious cold as well as hot!  I love having this cold chowder in the heat of summer.  The flavors have a chance to marry and boy, it is delicious!

shrimp and corn chowder

Soup Saturday Bloggers have been around for over a year. I have participated in their group a few times throughout the year. I love soup and I like to have family around the table, eating a hearty soup with some good crusty bread.  It's the best ever.

Yield: 8

Shrimp and Corn Chowder

prep time: 20 minscook time: 20 minstotal time: 40 mins


2 T butter
1 leek, cleaned and chopped
1 lb small red potatoes, quartered
3 c half and half or whole milk
2 T flour
1 jar clam juice
salt and pepper
1 lb 16/20 sized shrimp, peeled
1 c frozen corn
1 T fresh lemon juice
1 T chopped chives


Melt butter in a Dutch oven.  Add leeks, cook 4 minutes or until softened.  Add flour, stir and cook one minute.  Add half and half, red potatoes and clam juice.  Stir, bring to a boil.  Reduce heat and cook about 10 minutes, or until potatoes are cooked through.  Add shrimp and corn and cook until shrimp is pink all the way through.  Add 1 T fresh lemon juice.  Stir.  Garnish with chopped chives.
Created using The Recipes Generator

It's nice to have a recipe that works for any season! That way, you never have to be without it! Enjoy!

Related Posts



Subscribe to us and get all the latest in gardening, recipes, and books directly in your mail box. We will never sell your email and promise not to spam your inbox.
* indicates required

Dollar Tree

Swiss Diamond

Save 15% off our Premium Steel Collection - Use Code 5STEEL

Proud to Be A...

Latest on Instagram