August 19, 2013

Shrimp, Potato & Corn Chowder

Freshly picked vegetables from the garden were used in this divinely delicious and hearty chowder.  This is a family favorite.  Try it - you will not be disappointed!  I served this with my Cheddar & Garlic Biscuits, another family favorite. 


  • 1/4 c butter 
  • 1/2 c onion, diced 
  • 2 carrots, diced 
  • 2 large cloves garlic, minced 
  • 30 oz clam stock 
  • 1 c heavy cream 
  • 5 medium potatoes, peeled and cubed 
  • Kernels from 2 ears of corn, uncooked 
  • 1 lb shrimp 
  • 1 tbsp freshly squeezed lemon juice 
  • 1/2 c sharp cheddar cheese, shredded 
  • 1/2 c Monterey jack cheese, shredded 
  • 1 tsp dried parsley 
  • 1/2 tsp dried basil 
  • 2 tsp sugar 
  • 1 tsp salt, or to taste 
  • 1/2 tsp pepper, or to taste 
  • Cayenne pepper, to taste 
  • 1/4 c flour 
  • 1/4 c plus 2 tbsp water 


Melt the butter in a large pot over medium heat.  Add the onion and carrots to the pot and cook until tender, about 8 minutes.  Stir in the garlic and cook for one minute longer.  

Pour in the clam stock and cream.  Bring the liquid to a boil and reduce the heat to a simmer.  Add the potatoes and corn and cook for 10 minutes.  Add the shrimp and continue to simmer for 5 more minutes.  Stir in the cheddar and Monterey jack cheese.  Sprinkle with parsley, basil, sugar, salt, pepper, and cayenne.  Simmer for 1 hour, stirring occasionally.  

15 minutes before you are ready to serve, combine the flour and water in a small bowl until smooth to make a slurry.  Slowly stir the slurry into the pot.  Turn the heat up to medium and cook for 15 minutes, stirring occasionally.  Season with salt and pepper, to taste.  


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