Recipes

SHRIMP AND CORN CHOWDER
  • Ingredients
  • 4 sprigs fresh parsley
  • 2 green onions
  • 1 medium onion
  • 1 large potato
  • 2 slices bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 bay leaf
  • 2 tablespoons flour
  • 1/4 cup dry white wine or vermouth
  • 3 cups chicken broth
  • 1 cup half and half
  • 1-1/2 cups fresh or frozen corn, thawed
  • 1/2 pound raw shrimp, cleaned
Directions
  1. Remove parsley leaves from stems and chop
  2. Trim green onions and chop
  3. Set both aside
  4. Chop onion
  5. Peel potato and cut into 1/2-inch cubes
  6. Chop bacon
  7. Melt butter in a large pot over medium heat
  8. Add bacon and cook until crispy
  9. Add onion, potato and bay leaf. Cook about 5 minutes, stirring often
  10. Stir in flour, then stir in wine and broth
  11. Bring to a boil
  12. Reduce heat, cover and simmer 20 minutes or until potatoes are tender
  13. Add half and half and corn and return to a simmer and cook 5 minutes
  14. Meanwhile, cut shrimp down the back lengthwise into two pieces
  15. Stir the shrimp into the chowder and simmer until shrimp turn pink, about 3 minutes
  16. Stir in parsley and green onions and serve.


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