Home - Recipes - Sweet Corn and Shrimp Chowder

Sweet Corn and Shrimp Chowder

This summery chowder can be enjoyed any time of year by using frozen or canned corn. Fat-free half and half adds richness and body to the dish without adding calories, and shrimp brings a serving of lean protein and coastal flavor.

Serves 12
Ready in 45 mins
Prep time 20 mins
Cooking time 25 mins
133 calories per serving


> 1 tbsp butter
> 1 cup diced onion
> 1 cup diced celery
> 1/2 cup diced red bell pepper
> 1 tsp chopped garlic
> 4 cups low sodium chicken broth
> 2 cups cubed potatoes
> 2 cups fat-free half and half
> 1/4 cup cornstarch
> 3 cups sweet corn kernels (fresh, frozen or canned)
> 1 lb cooked and peeled small shrimp
> 1/4 tsp cayenne pepper
> 1/2 tsp dried basil


In a large stockpot, heat butter over medium heat and sauté onions, celery and bell pepper and garlic until softened.
Add chicken broth and potatoes. Cook 15 minutes until potatoes are soft.
Whisk cornstarch into milk and add to stockpot along with corn kernels. Cook until thickened.
Add shrimp and simmer until cooked through. Season with cayenne and basil.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you