Soups, Stews and Chili

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


  • 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


  • 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.


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