Spicy Shrimp & Summer Corn Chowder

Add Your Own Photo to this Recipe

6
Servings

20m
Prep Time

45m
Cook Time

1h 5m
Ready In

Recipe: #27796

August 25, 2017

Categories: Comfort Food, Dinner, Soups/Stews, Shellfish, Shrimp, Vegetables, Corn, Peppers, North American, Entertaining, Fall/Autumn, Winter, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Low Fat, No Eggs, Spicy more

recipe by:
TeresaS

Save
recipe

Rate &
Review

Get
Cooking

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
TeresaS

"I found this recipe in a free give a way at my Mothers Doctor's office. It's by WebMD."

Original recipe yields 6 servings

Metric US

I've Tried It

Step 1

Mix the shrimp, oil, salt, pepper, garlic powder, and cayenne in a small bowl and set aside to marinate.

Step 2

Set the corn aside in a small bowl to defrost.

Step 3

For the chowder, heat a large pot over medium heat, then all the oil. Saute the celery, red pepper, carrot, onion, and garlic for about 5 minutes, or until fragrant.

Step 4

Add corn, vegetable broth, paprika, salt, and black pepper to the pot. Bring to a slight boil, and then simmer uncovered for about 5 minutes, stirring occasionally.

Step 5

In a small bowl mix together cornmeal with a couple tablespoons of the soup. Pour it into the pot, stir thoroughly and continue to cook for another 10-15 minutes or until thickened.

Step 6

Remove from heat and blend the soup to desired consistency.

Step 7

Add milk, and cook on a low heat until heated through.

Step 8

To prepare the shrimp, heat a large skillet over medium-high. Add the marinated shrimp to the pan, cooking 2-3 minutes per side until they are opaque with a pink color.