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Soups, Stews and Chili
Potato| Multi-Potatoes, Red, Yellow/Gold
Cooking Style| Stew

Corn and Shrimp Chowder

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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 4
Calories: 276kcal
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Corn and Shrimp Chowder

Ingredients

  • 1 tbsp olive oil
  • 1 Onion chopped
  • 1 lb red potatoes cut into 1⁄2 inch pieces
  • 1 can Cream-style corn 14 3⁄4oz can
  • 1 can Fat-free lower-sodium chicken broth 14 1⁄2 oz can
  • 1 cup Half-and-half
  • 1 lb Fresh or frozen large shrimp peeled and deveined

Instructions

  • In a large pot, heat oil over medium heat. Add onion and potatoes; cook until softened. Add corn, broth, half and half, 1⁄2 tsp. salt and 1⁄4 tsp. pepper. Bring to boil; reduce heat to medium-low. Cook until soup is thickened and potatoes are tender.
  • Stir in shrimp; cook until pink and cooked through, 3-4 minutes.
  • If desired, sprinkle with chopped fresh parsley.

Nutrition

Calories |276kcalCarbohydrates |42gProtein |6gFat |11gSaturated Fat |5gPolyunsaturated Fat |1gMonounsaturated Fat |5gCholesterol |22mgSodium |389mgPotassium |756mgFiber |3gSugar |5gVitamin A |311IUVitamin C |16mgCalcium |79mgIron |1mg

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Eating Local Potatoes is Not Just About Taste. It’s About Choosing Better.

When you cook a meal, you’re not just feeding your body, you’re living your values.
You’re choosing foods that come from the earth, nourish your family, and support a thriving, local food system. 

And when you share that meal with the next generation, you’re teaching them how to cook and how to care, about where food comes from, who grows it, and why it matters.

Learn more about local potatoes here.