Shrimp corn chowder, Big loves it. Of course, corn is the first thing out of her mouth when I ask what vegetable she would like for dinner, so why wouldn’t she love it? I think if it were up to her, she would eat corn for every meal. Do you have a family member like that?
We belong to a CSA (community supported agriculture) and every Wednesday beginning in May and ending in mid-September, we pick up fruits, vegetables and eggs from local farmers.
I love belonging to a CSA. We get to eat food that is sustainably grown and I feel good knowing that we are supporting local businesses and eating healthy.
Right now, corn is in season and we seem to get at least a dozen ears every week. What we don’t eat, I freeze for the winter. I enjoy making sure we have good food all winter long.
How to make Shrimp Corn Chowder:
- 1 tbsp extra-virgin olive oil
- 1 white onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- Sea salt and fresh ground black pepper, to taste
- 1 jalapeño chile pepper, chopped (To reduce the heat, remove the seeds.)
- 1 tsp paprika
- 3/4 tsp dried thyme
- 1 lb Russet potatoes, peeled and cubed
- 3 cups fresh corn off the cob - about 3 large ears(if you don't have fresh, frozen is good)
- 1 cup whole milk
- 1 lb medium shrimp, peeled and deveined
- Heat oil in a large Dutch oven or stockpot on medium. Add onion, carrots and celery; season with salt and black pepper and cook until soft, about 6 to 8 minutes. Add jalapeño, paprika and thyme and cook for 1 minute, stirring well. Add 3 cups water, increase heat and bring to a boil. Add potatoes and reduce to a simmer until just tender, 7 to 8 minutes.
- Add corn and milk; season with salt (¼ tsp minimum) and black pepper, and simmer for 2 to 3 more minutes. Remove from heat.
- Using a hand held blender, blend until semi smooth. If you don't have a hand held blender, place about 3 cups of the corn mixture in a blender and puree, then transfer purée back to pot, stir to combine and return to medium heat; bring to a simmer.
- Add shrimp and simmer for 2 minutes or until shellfish are opaque in center. Remove from heat and serve
- I like to top by chowder with a little grated cheese and some scallions.
This shrimp corn chowder is the perfect dish to use up our summer corn bounty. It is creamy and full of flavor. I love that it is a clean eating recipe also. As you know, Big and I are working toward a more clean way of eating and living.
I know that when the weather cools off, it will find it’s way on our menu again.
Here are a few more great clean eating recipes you will want to make:
Still looking for more recipes that are filled with corn? When you are finished with your bowl of shrimp corn chowder, take a moment to check out these other great recipes.
- Bacon and Corn Chowder by Latin Meet Lagniappe
- Cajun Baked Shrimp and Corn Dip by The Weekend Gourmet
- Cheesy Corn Tomato Tartlets by Sunday Supper Movement
- Cheesy Grilled Corn Dip by Helpful Homemade
- Crab & Jalapeno Hush Puppies by Simply Healthy Family
- Grilled Corn Salsa by A Mind “Full” Mom
- Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
- Roasted Corn and Tomato Bruschetta by Monica’s Table
- Blueberry Masa Harina Pancakes by Magnolia Days
- Grilled Corn Ravioli Caprese Salad by Food Lust People Love
- Griled Corn and Avocado Salad by Garden Matter
- Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook
- Healthy Corn, Edamame & Avocado Salad by Food Done Light
- Summer Vegetable Salad by That Skinny Chick Can Bake
- Black Bean Corn Casserole by Cindy’s Recipes and Writings
- Cornbread Waffles with Pulled Pork by Renee’s Kitchen Adventures
- Fresh Corn Fettuccine by Sew You Think You Can Cook
- Fresh Corn Polenta with Summer Vegetables by Caroline’s Cooking
- Pasta with Creamy Corn Sauce and Summer Vegetables by Delaware Girl Eats
- Polenta Stuffed Peppers by Culinary Adventures with Camill
- A-maize-ing Maple Cornbread by Family Around The Table
- Blueberry and Corn Skillet Bread by Wholistic Woman
- Corn Pudding by Bottom Left of the Mitten
- Corn Pudding with Jalapenos and Chiles by Hezzi-D’s Books and Cooks
- Easy Addictive Corn by Fantastical Sharing of Recipes
- Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
- Honey Cornbread Muffins by Life Tastes Good
- Mealie Bread (South African Sweetcorn Bread) by Curious Cuisiniere
- Jalapeno Popper Cornbread Muffins by The Crumby Cupcake
- Peruvian Grilled Street Corn by Cupcakes & Kale Chips
- Skillet Corn with Bacon by Cosmopolitan Cornbread
- Skillet Fried Corn by New South Charm
- Skillet Jalapeno Cornbread by Grumpy’s Honeybunch
- Blackberry Cornbread Buckle by Pies and Plots
- Brazilian Corn Cookies by What Smells So Good?
- Easy Cornmeal Budino with Blueberry Marmellata by Cooking With Carlee
- Mais Con Hielo-Corn on Ice by Asian In America
- Margarita Popcorn by The Redhead Baker
- Sweet Corn Ice Cream by Baking Sense
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