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Shrimp and Corn Chowder


Rate this recipe 4/5 (9 Votes)


  • 3 T vegetable oil
  • 2 T minced bacon
  • 1 T minced garlic
  • 1 T minced shallot
  • 1 cup white wine
  • 2 1bs small shrimp(uncooked and peeled)
  • 1 cup kernel corn
  • 1 cup cream corn
  • 1 qt heavy cream
  • 1 qt milk
  • 2 qt chicken or crab stock
  • 1 tsp dried thyme
  • 1 tsp vanilla extract
  • 1 T hot sauce
  • 1 T Worcestershire sauce
  • 2 bay leaves
  • 2 cups blonde roux (1 cup flour 3/4 cup vegetable oil)


Level of difficulty Average
Cost Average budget


Step 1

In a soup pot sweat the bacon, garlic, and shallots on the vegetable oil. once bacon is cooked, deglaze the pan with the white wine. Add all remaining ingredients except for roux. Simmer for 10 minutes. Thicken with the roux and continue to cook until desired consistency is reached. Re season with salt and pepper.


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Chef Tips and Tricks

VIDEO: Easy Carb-Free Pepper Toast


  • Pepper
  • Shrimp (already cooked)
  • Tzatzíki 
  • Coriander


Slice pepper and place slices in the toaster

Mix Tzatzíki and shrimp

Spread the mix onto the toasted pepper

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