Shrimp and Corn Chowder

This recipe was a hit! We did add a few potatoes & a small bit of crab boil for flavor. Thanks for recipe!

I used applewood smoked bacon and loved the extra flavor. Used 2 cups of milk and 1/2 cup of half & half, which makes it much creamier. I used the 8.25 oz. carton of Kitchen Basics chicken broth, so skimped a small bit on the broth, but it was fine. One of the best soups I make and fast and easy, especially with prepping earlier in the day. I have frozen it to use leftovers later and it was good. I like the idea of doubling for more leftovers, or just to have enough for seconds for more than 2. This deserves 10 stars. Good with Pinot Grigio or Chardonnay and a crusty bread.

One of our favorite meals! I charcoal grill the shrimp and the corn on cobs....adds great flavor! Double the recipe for leftovers for sure.

This was very good. The only changes I made were that I didn't use bacon (I don't eat pork), so I had to add about 3/4 tsp salt. I also made about 1.5 times the "base" - evaporated milk comes in 12 oz cans and the recipe only calls for 1 cup (8oz). I didn't want to waste the leftover milk, so just increased the soup base by 50%. Next time I will add some potatoes to this to make a bit heartier, but it was great as-is. Leftovers were fantastic!

This was great we made it for a second time. We did not have green onions so I used a small yellow onion chopped and sautéd in the bacon grease. Also I added 3 T of half and half and garlic salt and used two cans of corn instead of frozen one can I emulsified with teaspoon of red pepper flakes to make the chowder thicker. Because I used vegetable stock I added 2 bouillon cubes. This was so good my husband and ate the whole thing....nothing left!

Very good and simple to make. The bacon drippings weren't really enough to make a decent roux and I ended up having to really work to get the lumps out. Next time I'll add a tbsp of butter before adding the flour.

Wow! Awesome soup! Husband wants me to double the recipe so that we have leftovers. My 10 year old loved it too. I'm even thinking of making this for Christmas Eve dinner.

Easy and quick and delicious. We made ours a little spicier but followed the rest of the recipe as is. Will make again

We tweaked to make it more chowder-y. Cooked some chopped onion & celery along with the garlic. Added about 3/4lb diced Yukon golds and subbed fresh corn for frozen. Not bad.

Tasty main course soup. Even though I was distracted while preparing it and made a couple errors (too much flour, burned the bacon a bit) it still was very tasty. Don't leave off crumbled bacon, adds necessary salt to soup.

Fantastic!! The only changes that were made was adding A little heavy cream and a touch of sherry. The sherry really made a difference. Don't add too much as it could take over the taste. A definite keeper.

Was impressed with how good this simple recipe is. Calls for corn but you could substitute other vegetables, and some mushrooms would be a good add. I added a little extra flour to thicken, and held shrimp out until last few minutes to keep them crunchy. You could increase amount of bacon if more crunch on top is desired. I'll make this one again; maybe tossing in a tablespoon of sherry to see how that fares.