Spicy Shrimp & Summer Corn Chowder

Prep Time
Cook Time
1h 5m
Ready In

"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


  • Serving Size: 1 (456.6 g)
  • Calories 273.3
  • Total Fat - 8.9 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 100.1 mg
  • Sodium - 1758.6 mg
  • Total Carbohydrate - 29.6 g
  • Dietary Fiber - 5.7 g
  • Sugars - 4.5 g
  • Protein - 21.6 g
  • Calcium - 148.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 22.2 mg
  • Thiamin - 0.2 mg

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.

Step 9

Serve the soup in a bowl topped with the sauteed shrimp and optional garnishes.

Tips & Variations

No special items needed.



Great soup which we enjoyed! I forgot the carrot but made according to the directions for a very enjoyable dinner complete with bread. This only fed the four of us, but we are big eaters. Thanks for sharing!

review by:
(4 Oct 2017)