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Shrimp & Corn Chowder


• 16 oz large Mississippi Gulf shrimp, peeled        and deveined

• 2 Tbsp vegetable oil

• 1 each large onion, chopped

• 2 cups chicken broth

• 4 each medium red potatoes, cut into                  1/2-inch pieces

• 1 14.5-oz can cream-style corn

• 1 cup light cream or half-and-half

• 1/4 bunch parsley, chopped

• salt, to taste

• pepper, to taste


1. In a soup pot over medium-high heat, add oil and onion, and sauté until golden.

2. Add chicken broth and potatoes, season with salt and pepper, and bring to a boil.

3. Reduce heat and cook 5 minutes.

4. Add corn and cream and let cook another 2 minutes, then taste and adjust seasoning.

5. When potatoes are tender, add shrimp and cook 2 minutes or until shrimp pink and just                  cooked through.

6. Sprinkle with parsley before serving.

Serving Suggestion: This chowder just needs good bread and butter and a little salad.