Shrimp and Corn Chowder


Shrimp and corn chowder will warm you up!

Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
6 servings


  • 2 tablespoons butter

  • 2 leeks (white and pale green parts only), chopped

  • salt and ground black pepper to taste

  • 2 tablespoons all-purpose flour

  • 3 cups half-and-half

  • 1 pound potatoes, peeled and chopped

  • 1 (8 ounce) bottle clam juice

  • 1 pound cooked shrimp

  • 2 (8 ounce) bags frozen corn

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons chopped fresh chives


  1. Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes.

  2. Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.

  3. Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.

Cook's Notes:

For a lighter version, replace half-and-half with skim milk.

This is also good with shredded cheese on top as a garnish.

Nutrition Facts (per serving)

420 Calories
19g Fat
41g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 420
% Daily Value *
Total Fat 19g 25%
Saturated Fat 11g 57%
Cholesterol 204mg 68%
Sodium 367mg 16%
Total Carbohydrate 41g 15%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 24g
Vitamin C 29mg 147%
Calcium 194mg 15%
Iron 4mg 23%
Potassium 893mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love