Shrimp and Corn Chowder recipe - ingredients, nutrition and when to eat it
A thick, creamy soup made with shrimp, corn, and potatoes. It’s savory with a gentle sweetness, perfect for a warm lunch or dinner on a chilly day.
Western · 30 minutes to cook
Tips: After adding the heavy cream and milk, avoid simmering over high heat for too long to keep the texture smooth.
Tips: If the soup is too thick, add a little milk or broth at a time until it reaches the consistency you like.
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Ingredients (1 serving)
- Shrimp — 80 g
- Corn — 50 g
- Potato — 100 g
- Onion — 40 g
- Butter — 10 g
- Flour — 1 Tbsp
- Milk — 150 ml
- Heavy cream — 50 ml
- Chicken broth — 100 ml
- Salt — 0.5 g
- Ground black pepper — 0.2 g