Corn, Potato and Mushroom Chowder with Shrimp
Posted by Kaleb S
Chicken, Garlic Cloves, Dried Thyme, Parsley, Salt And Pepper, Heavy Cream, Potatoes, Mushrooms, Onion, Raw Shrimp, Corn
200 Ingredient By Ingredient Soup Recipes, Shipped Right to Your Door
Corn, Potato and Mushroom Chowder with Shrimp Recipe
This creamy and hearty chowder is ideal for cold winter nights. It's a meal in a bowl packed with corn, potatoes, mushrooms, and shrimp that will leave you feeling satisfied and cozy.
Ingredients
- 3 cups broth (chicken)
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- For garnish, use chopped fresh parsley
- Season with salt and pepper to taste
- 1 cup heavy cream
- 2 peeled and diced potatoes
- 1 cup sliced mushrooms
- 1 onion, chopped
- 1 pound raw shrimp (peeled and deveined)
- 1 can of corn, drained
Time Needed
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Instructions
- Melt butter in a large pot or Dutch oven over medium-high heat.
- Sauté the onion, garlic, and thyme for 2-3 minutes, or until fragrant.
- Bring the chicken broth, potatoes, corn, and mushrooms to a boil.
- Reduce the heat to low and cook for 15-20 minutes, or until the potatoes are tender.
- Stir in the shrimp and heavy cream until the shrimp are cooked through and the chowder is thoroughly heated.
- Season to taste with salt and pepper.
- Garnish with chopped parsley and serve hot.
Soup Accessories
Electric Hot Pot And Non-Stick Saute Pan
New England Soup Factory Cookbook
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