Hearty Shrimp and Corn Chowder
Rich with shrimp, corn, potatoes and other vegetables, this chowder is filling enough to be served for lunch or dinner. And that’s especially true when served with some tender rolls from our Bakery Department. Any leftover chowder, once cooled to room temperature, could be frozen for another time.
Recipe - View Royal
Hearty Shrimp and Corn Chowder
Prep Time40 Minutes
Servings4
Cook Time35 Minutes
Ingredients
250 grams hand-peeled shrimp (divided; see Note)
1 large cob of corn, shucked (see Options)
3 Tbsp butter
1/2 cup diced onion (see Note)
1/2 cup diced celery
1/2 cup diced red bell pepper
1 large garlic clove, minced
3 Tbsp all-purpose flour
3 3/4 cups chicken or fish stock or broth (divided)
2 medium red-skinned potatoes, cut into 1/2-inch cubes (about 2 cups)
3/4 cup milk
2 Tbsp snipped chives or chopped fresh dill
salt and ground white pepper, to taste
Directions
- Pat shrimp dry with paper towel. Set half the shrimp in a bowl. Set the rest of the shrimp on a cutting board and chop into small pieces. Add the chopped shrimp to the whole shrimp in the bowl and refrigerate until needed.
- Use a sharp paring knife to cut and slide the corn kernels off the cob and into a wide bowl. Use your fingers to separate the corn into individual kernels.
- Melt the butter in a medium to large pot set over medium heat. Add the onion, celery and bell pepper and cook until tender, about 5 minutes. Mix in the garlic and flour and cook and stir 1 to 2 minutes more.
- Slowly stir 1 cup of the stock (or broth). When mixture becomes very thick, mix in the rest of the stock (or broth). Add the corn kernels and potatoes. Now bring chowder to a gentle simmer (small bubbles should just break on the surface), adjusting the heat as needed to maintain that simmer.
- Simmer chowder, uncovered, until the potatoes are tender, for about 12 to 15 minutes. Mix in the chopped and whole shrimp, milk and chives (or dill), and heat them through a few minutes. Season the chowder with salt and pepper and it’s ready to ladle into bowls and serve.
Note: Fully cooked, hand-peeled shrimp are sold in our Seafood Department. Because they are cooked, you only need to simmer and heat them up in the chowder. Diced in this recipe means to cut into 1/4-inch cubes.
Options: If desired, 1 cup of frozen, thawed corn kernels, could replace the fresh ones used here.
40 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Quality Foods - Previously Frozen Hand Peeled Shrimp, 100 Gram
$4.29/100g$4.29/100g
Corn - On The Cob, Fresh, 1 Each
$1.25
Western Family - Salted Creamery Butter, 454 Gram
$6.79$1.50/100g
Onions - Sweet, Fresh, 400 Gram
$2.64 avg/ea$0.66/100g
Celery - Bunch, Fresh, 675 Gram
$5.64 avg/ea$0.84/100g
Bell Peppers - Red, Hot House, 226 Gram
$2.49 avg/ea$1.10/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Western Family - All Purpose White Flour, 2.5 Kilogram
$6.59$0.26/100g
Campbell's - Chicken Broth, 900 Millilitre
$2.69 was $2.99$0.30/100ml
Potatoes - Red, 5lb Bag, 5 Pound
$6.99$0.31/100g
Dairyland - 2% Milk, Partly Skimmed, 4 Litre
Free with 3450 Points Redeemed$5.69$0.14/100ml
Bick's - Dill Pickles - No Garlic, 1 Litre
$6.99$0.70/100ml
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Directions
- Pat shrimp dry with paper towel. Set half the shrimp in a bowl. Set the rest of the shrimp on a cutting board and chop into small pieces. Add the chopped shrimp to the whole shrimp in the bowl and refrigerate until needed.
- Use a sharp paring knife to cut and slide the corn kernels off the cob and into a wide bowl. Use your fingers to separate the corn into individual kernels.
- Melt the butter in a medium to large pot set over medium heat. Add the onion, celery and bell pepper and cook until tender, about 5 minutes. Mix in the garlic and flour and cook and stir 1 to 2 minutes more.
- Slowly stir 1 cup of the stock (or broth). When mixture becomes very thick, mix in the rest of the stock (or broth). Add the corn kernels and potatoes. Now bring chowder to a gentle simmer (small bubbles should just break on the surface), adjusting the heat as needed to maintain that simmer.
- Simmer chowder, uncovered, until the potatoes are tender, for about 12 to 15 minutes. Mix in the chopped and whole shrimp, milk and chives (or dill), and heat them through a few minutes. Season the chowder with salt and pepper and it’s ready to ladle into bowls and serve.
Note: Fully cooked, hand-peeled shrimp are sold in our Seafood Department. Because they are cooked, you only need to simmer and heat them up in the chowder. Diced in this recipe means to cut into 1/4-inch cubes.
Options: If desired, 1 cup of frozen, thawed corn kernels, could replace the fresh ones used here.