Shrimp and Corn Chowder

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When there is a pot of soup or chowder simmering on the stove in the Fall, it brings fond memories back to me - my mother’s chicken soup when I was a child, eating barley beef soup in my mother-in-law’s kitchen in upstate New York with snow falling outside. This chowder is perfect for cooler weather. It takes a little preparation time but is ready to eat in an hour or less. Add a platter of sliced fruit and cheese and crusty bread to make this a terrific dinner for family or friends. Enjoy!


8 oz. bacon
2 large potatoes, diced
1/4 cup green pepper, diced
1 14 oz. can creamed corn
1 lb. frozen large salad shrimp, thawed
1 carrot, diced
1 cup frozen corn
1 large onion, diced
2 cups evaporated milk
1 stalk celery diced
1 bay leaf
1 tsp. salt
3 tbl. flour
1/2 tsp. pepper
4 cups water



In a large dutch oven, cook bacon until crisp and remove. Add the next five ingredients and cook for 10 minutes, stirring frequently. Sprinkle flour overtop, stirring to blend then add water and potatoes. Bring to a boil, cover, reduce heat to low and simmer 20 minutes stirring occasionally. Add remaining ingredients except shrimp and simmer an additional 10 minutes. Add shrimp and simmer for 5 more minutes. Remove bay leaf and serve.


-Low sodium chicken broth can be substituted for water
-Fresh cleaned and cooked shrimp can be substituted for frozSoupen

Tekla Thornton

Aging Tree’s resident foodie.

This recipe was featured in Aging Tree Illustrated published September 1, 2015

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