Shrimp & Corn Chowder
We are hunkered down as the arctic blast is passing through. Soup is on deck for sure. We will be warming up with one of my soup creations. I cooked this Chowder a few weeks ago and my family loved it. This chowder was on the table in less than 30 minutes. So good.
Ingredients:
- 1 lb Large Shrimp
- 1 lb Medium Shrimp
- 1 can of Gold and White Corn
- 1 can of Sweet Corn
- 1 can of Fiesta Corn
- Diced onions 1 – 2 tbsp
- Diced colorful bell peppers 1 – 2 tbsp
- Butter Blends Chives and Onion – 1 tbsp
- Seafood Stock 16 – 18 oz
- Slap Ya Mama seasoning
- Old Bay Seasoning
- Smoked Paprika
- Onion Powder
- Garlic Powder
- Russet Potatoes 2 big ones (Peeled and Diced in small cubes) *The smaller they are the faster they will cook.
- Parsley (chopped, 2 palms full)
- Half and half cream or heavy whipping cream (16 fl oz)
Directions:
- Season the Shrimp with slap ya mama, smoked paprika, onion powder, garlic powder, old bay seasoning. Set aside.
- Add the butter blend to the pot. Melt.
- Toss in the onions and bell peppers. Stirring often. Saute for about 2 minutes.
- Add in the Shrimp stock. Stir.
- Add in the diced potatoes. Cook for about 10 minutes on medium to low heat. Cook until the potatoes are almost tender.
- Add in the 3 cans of corn. Stir.
- Add in the 2 different shrimp. Stir. Cook on medium heat for 10 – 12 minutes or until the shrimp is translucent.
- Once the Shrimp is cooked. Add in the half and half. Turn off the heat and cover for 5 minutes or so.
- Toss in the parsley. Stir.
- I added a little additional seasoning at this step.
- Allow to sit for a few minutes to thicken.
- Serve in a bowl with crackers.
- Finish with old bay seasoning on top.
- Enjoy.
