Here’s a recipe for corn and shrimp chowder, which is essentially a simple corn chowder recipe to which you add shrimp right near the end of the cooking.

I’ve been a fan of corn chowder since I was a kid. It showed up routinely in my mom’s supper rotation, probably because it was quick, easy and inexpensive and we all liked it. She never added shrimp to her corn chowder though, probably because it was a lot more expensive and less plentiful than it is these days.

If you like corn chowder and you like shrimp, I think you’ll love this shrimp and corn chowder recipe.

When you are fresh out of simple supper ideas this quick easy recipe might just do the trick.

Corn Chowder

I think that hearty soups and chowders make some of the best simple suppers ever, especially when you add a salad and good warm bread.

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Corn and Shrimp Chowder Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 6 servings

This chowder calls for both a can of cream style corn and  a cup of whole kernel corn. Fresh corn, canned corn and frozen corn all work well.

Ingredients

5 cups water
2 medium onions, chopped
2 celery stalks, chopped
1 small green pepper, chopped
1 carrot, finely chopped
2 large potatoes, diced into 1/4-inch cubes
1 bay leaf
1 can (15 ounces) cream style corn
1 cup whole kernel corn
1 pound uncooked medium shrimp, peeled, deveined, defrosted if frozen
2 tablespoons flour
2 cups milk
Salt and pepper to taste
Finely chopped parsley and paprika for garnish, optional

Recipe Preparation

Pour the water into a large soup pot. Add the onions, celery, pepper, carrot, potatoes and bay leaf. Bring to a boil and then lower heat and simmer gently until the vegetables are tender, about 20 minutes.

Add the shrimp and corn and heat, stirring occasionally, until the shrimp turn opaque, about 3 minutes.

In a bowl or measuring cup, whisk together the milk and flour. Add to the soup, stirring to blend well. Add salt and pepper to taste. Continue to cook, stirring often, until the milk is heated, but not boiling. Taste and season as necessary. Remove the bay leaf.

Serve the soup, garnishing each bowl with a a sprinkle of chopped parsley and paprika, if desired.

Source: Adapted from Twelve Months of Monastery Soups

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More Easy Soup and Chowder Recipes

Quick Soup Recipes – a great collection of easy soup recipes including recipes for quick easy tortellini soup, quick emergency soup, quick spicy bean soup, easy chicken noodle soup and a quick corn soup with less than five ingredients.
Tuna Cheddar Chowder Recipe - a great quick easy cheap soup recipe you can make in minutes with canned tuna
New England Fish Chowder Recipe – another great easy and delicious seafood chowder, this one with fish
Jamie Oliver Spring Vegetable Soup with Beans – a simple and delicious recipe for vegetable soup