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. 


  • 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)



  1. Season the Shrimp with slap ya mama, smoked paprika, onion powder, garlic powder, old bay seasoning. Set aside.
  2. Add the butter blend to the pot. Melt.
  3. Toss in the onions and bell peppers. Stirring often. Saute for about 2 minutes.
  4. Add in the Shrimp stock. Stir.
  5. Add in the diced potatoes. Cook for about 10 minutes on medium to low heat. Cook until the potatoes are almost tender.
  6. Add in the 3 cans of corn. Stir.
  7. Add in the 2 different shrimp. Stir. Cook on medium heat for 10 – 12 minutes or until the shrimp is translucent.
  8. Once the Shrimp is cooked. Add in the half and half. Turn off the heat and cover for 5 minutes or so.
  9. Toss in the parsley. Stir.
  10. I added a little additional seasoning at this step.
  11. Allow to sit for a few minutes to thicken.
  12. Serve in a bowl with crackers.
  13. Finish with old bay seasoning on top.
  14. Enjoy.