Creamy Potato, Shrimp and Corn Chowder
40aprons.com/20-minute-potato-shrimp-corn-chowder/This speedy shrimp and potato chowder is ready in just 20 minutes leaning on a few shortcut ingredients make this recipe fast, without compromising on flavor! You still get tender potatoes, shrimp, and corn in a rich, creamy chowder, but on a weeknight!
Recipe Makes (Approximate):
Equipment
- large lidded cooking pot
Ingredients
- 1 tablespoon butter
- ¼ cup chopped green onions (approx. 2-3 green onions, reserving a few green pieces for garnish)
- 1 garlic clove (minced)
- ⅛ teaspoon cayenne pepper
- 2 cans cream of potato soup
- 12 ounce evaporated milk (1 can)
- 3 ounces cream cheese (softened)
- 8 ounces whole kernel corn (1 can, with the juice)
- 2 cups raw shrimp
Instructions
- In a large, lidded cooking pot melt the butter over a medium heat. Add the chopped green onions, minced garlic and cayenne pepper and sauté until tender. This should not take any more than 4-5 minutes.
- Stir in the soup, evaporated milk and cream cheese. Stir until the cream cheese has melted.
- Add the shrimp, canned corn, including the juice from the can. Bring to the boil then reduce the heat to low. Add the lid and cover. Cook for 10 minutes, stirring occasionally.
- Serve in warm bowls topped with the reserved green onion.
Recipe Notes
Storage and reheating: Leftovers don't really work with this chowder as you don't want to be reheating the shrimp - if you're planning for them, add cooked shrimp to each bowl instead of cooking them in the chowder. This way, you can gently reheat the bowls of chowder from the refrigerator. They should keep for up to 4 days.
Serving sizes: This chowder serves 6-8 people, but when I'm making it for dinner I find I get 4 big dinner-sized bowls of chowder instead of smaller lunchtime or appetizer-sized bowlfuls.
Choosing your soup: All the potato flavor in this chowder recipe comes from canned cream of potato soup, so make sure you choose a version with chunks for the best texture.
Warm the cream cheese: Adding it cold will result in lumps in the soup. If the pieces are being stubborn a whisk is much better for incorporating it than a spoon.
Nutrition Information (Approximate)
Calories: 300calProtein: 23gFat: 14gSaturated Fat: 8gTrans Fat: 0.1gCholesterol: 168mgSodium: 891mgPotassium: 568mgTotal Carbs: 21gFiber: 1gSugar: 8gNet Carbs: 20gVitamin A: 512IUVitamin C: 3mgCalcium: 234mgIron: 1mg
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