Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Shrimp and Corn Chowder

1/2 lb. bacon, fried crisp
3 tbsp. bacon fat
2 c. onions, chopped fine
1 c. celery, chopped fine
1/2 c. bell pepper, chopped fine
1/2 c. carrots, grated
1/2 bay leaf, crumbled
2 c. potatoes, diced
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/4 c. water
2 tbsp. flour
4 c. shrimp stock
1 (16 oz.) can cream style corn
1 (16 oz.) can whole corn
1 (13 oz.) can low fat evaporated milk
2 lbs. shrimp, cooked and peeled
1 tbsp. salt
Tabasco to taste


Fry bacon. Crumble and set aside. Reserve bacon fat. Saute onions, celery, bell pepper and carrots in bacon fat. Add bay leaf, potatoes and water. Cook for 5-10 minutes. Sprinkle flour over mixture, stir well and add shrimp stock. Bring to boil. Add corn, milk, shrimp, salt, pepper and Tabasco. Simmer over low fire for approximately 30 minutes. Serves 6.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.