Corn and Shrimp Chowder Recipe
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Corn and Shrimp Chowder for a simple, potato‑packed meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatwisconsinpotatoes.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 Onion chopped
- 1 lb red potatoes (cut into 1⁄2 inch pieces)
- 1 can Cream-style corn (14 3⁄4oz can)
- 1 can Fat-free lower-sodium chicken broth (14 1⁄2 oz can)
- 1 cup Half-and-half
- 1 lb Fresh or frozen large shrimp (peeled and deveined)
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