Shrimp and Corn Chowder

Shrimp and Corn Chowder

Making (and eating!) soups are one of my favorite wintertime activities.  There is just something about a giant pot of delicious soup simmering away on the stove that makes winter not seem so bad.

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Ok, who am I kidding?  Winter still stinks.  I mean, let’s just be honest.  Is there anyone out there who really prefers the cold, wet weather to a warm spring or summer day? 

I didn’t think so.

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But if we must suffer through winter, and we must, a warm soup does help to soften the blow. 

Soup and TV, that is.  

I feel like it is totally acceptable to be a couch potato and watch TV all day when it is cold outside.  If it was a nice warm summer day, I would feel guilty sitting inside and wasting it.  “I should be outside enjoying this!,” I would think.  Getting something done!  Gardening! Taking a walk!  Anything but vegging out all day! 

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But during the winter?  It is just me and my favorite housewives of Beverly Hills, Atlanta or (insert city here).  And every other show on the Bravo network. And the Food network.  And HGTV…

Is it summer yet?

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Shrimp and Corn Chowder

makes 8 servings

Print this recipe! (


  • 1 Tbsp Olive oil
  • 1 medium red bell pepper, chopped
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 2 medium potatoes, peeled and chopped
  • 1 16 oz bag frozen corn
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup flour
  • 4 cups chicken stock
  • 4 cups skim milk
  • 16 oz raw shrimp, peeled, deveined and coarsely chopped
  • Additional salt and pepper to taste


  1. Heat the olive oil over medium high heat in the bottom of a large stock pot.  Add vegetables and potatoes and saute for 7-10 minutes, or until they begin to soften (do not brown them).  Season the vegetables with salt and pepper. 
  2. Add the flour to vegetables and stir to coat them. Cook for 1-2 minutes.
  3. Slowly add the chicken stock to the vegetables and flour, stirring continuously.  Add the milk, and stir well to combine.
  4. Bring the soup to a boil, then reduce heat to a simmer.  Simmer the soup for 15-20 minutes, or until the potatoes are tender.
  5. Add the coarsely chopped shrimp, and cook soup for an additional 3-5 minutes, until the shrimp are pink and cooked through.

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