Shrimp-and-Corn Chowder

Put this in your favorites file for casual weekend get-togethers with friends.

Yield: Makes 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 1 Hour
Total: 1 Hour, 25 Minutes


Ingredients

  • 1 medium-size sweet onion, diced
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 2 large Yukon gold potatoes (14 oz.), peeled and diced
  • 1 large sweet potato (1 lb.), peeled and diced
  • 2 cups fresh corn kernels (about 5 ears)
  • 1 (14-oz.) can chicken broth
  • 1 (12-oz.) can evaporated milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound peeled, large raw shrimp (2 6/30 count)
  • Toppings: toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts

Preparation

  1. Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add Yukon gold potatoes and next 6 ingredients; bring to a boil, stirring often. Reduce heat, and simmer, stirring occasionally, 25 minutes or until potatoes are tender. Stir in shrimp; cook 4 to 5 minutes or just until shrimp turn pink. Season with salt and pepper to taste. Serve with desired toppings.
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