Nothing says winter like a delicious bowl of chowder. It is hearty and warm and just what you need when going outside requires too many layers. While there are other soups I make more frequently in the winter months, this is my very favorite chowder. The richness of the shrimp and hint of curry give this Shrimp Corn Chowder a special touch.
2 cup water
3 cups red potatoes, unpeeled and diced
2 t. salt
2 T. butter
1 med onion
1 t. lemon pepper
1 red bell pepper, diced
1-2 Jalapeño pepper (+/- seeds as desired for heat)
3 cups milk
4 cups frozen kernel corn
8 oz cream cheese
2 lb shrimp – peeled
1 – 2 t. curry powder
Boil potatoes with salt & water in dutch oven.
Melt butter in skillet. Sauté onions and peppers with lemon pepper until tender.
Add milk, corn and cream cheese along with sautéd onions and peppers to the potatoes. Simmer until cheese is dissolved and creamy.
Add shrimp and curry. Let simmer another 5-7 minutes until shrimp are pink.
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