corn and shrimp chowderCorn & Shrimp Chowder

This chowder is not only delicious, but quick and easy to make.

Corn & Shrimp Chowder
Serves 4 to 6


  • 3 cups. defrosted frozen or fresh corn kernels
  • 2 tablespoon unsalted butter
  • 1 cup. chopped onion
  • 2 cups lobster stock or seafood stock
  • 1 cup. light cream or half-and-half
  • 1 medium green bell pepper, seeded and finely chopped
  • 3/4 lb. medium shrimp, peeled, deveined, and cut into
  • 3/4-inch slices
  • 1/3 cup. chopped cilantro leaves + extra leaves to garnish
  • Salt & ground black pepper to taste

Pur�e 2 cups of the corn in a food processor until smooth and set aside.

Melt butter in a large saucepan over medium-high heat. Add onions and saut� until wilted 3 to 4 minutes.

Stir in pur�ed corn, lobster stock, and light cream and simmer for 2 to 3 minutes. Stir in the remaining corn, bell pepper, shrimp, cilantro, and salt and pepper.

Gently simmer until shrimp are just cooked through. Ladle into bowls, garnish with cilantro leaves and serve.

food processors


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