Wisconsin Potato and Vegetable Growers Association

Corn and Shrimp Chowder

Corn and Shrimp Chowder

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Soups, Stews and Chili
Servings 4
Calories 276 kcal


  • 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
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