Shrimp and Corn Chowder

A cool and crisp fall day calls for a nice hot pot of Shrimp and Corn Chowder.  Now I must admit the foundation of the recipe I got from a recipe for Quick Shrimp Chowder in Southern Magazine.  Just as I usually do, from there I adapted it to my tastes and liking which is far from simple but this recipe is really easy to make and oh so delicious.  

Let's get started...

2 cups chopped potatoes

Place potatoes in a medium sized stock pot and cover with water, boil until soft, drain and set aside.  

Turn heat to medium

Add 2 tbsp butter to stockpot 

1 medium onion, chopped

Saute Onion and Butter until softened

Turn heat to medium low

Add 3 1/2 cups 2% milk

2-cans Cream of Potato Soup-undiluted

1/4 tsp Cayenne Pepper

1/4 tsp ground black pepper

1/4 tsp celery salt

Stir occasionally until warmed through.  

Cut 1lb Large Raw Shrimp into pieces.  

Add Shrimp and cooked Potato to stockpot.  

Stir in 1 c frozen whole Kernal Corn

Stir occasionally until heated throughout and shrimp is pink.  

Add 1 tsp dried chopped Parsley

1 cup shredded Monterey Jack Cheese (I used a Red Pepper Monterey Jack Cheese)

Cook for another 5 minutes until heated through and cheese is melted and combined with chowder.  

Serve with your favorite cracker or bread.  This chowder is thick and rich, the cayenne powder adds a kick of spice while the shrimp adds a salty flavor and the corn adds a hint of sweetness. 

It makes a good batch so I used the leftovers to split up in canning jars for my work lunches this week.  

Homemade chowder wins over canned chowder any day.  This will taste even better after it sets for a day allowing the flavors to really come out.  

Enjoy!