I make this shrimp corn chowder during winter all the time. If you love shrimp and seafood, you will love this, too. There is no potato in it. So, it is not as thick as regular clam chowder. In other words, it gives you more room to devour and enjoy the seafood in this soup.
If I have any fresh clam juice in hand after making my perfectly steamed clams, I will replace the quantity of chicken broth accordingly. That means...if you add 1 cup of fresh clam juice, reduce 1 cup of chicken broth that this recipe called for.
Prep Time: 20 Minutes Cooking Time: 25-30 Minutes Serving: 4-6
2 lbs (31-40 count; thawed, shelled and devined) Frozen Shrimp
1 lb Frozen Corn Kernels
2 cans (6oz each) Chopped Clams with Juice
4 cups Chicken Broth
1 cup Milk
4 tbsp Butter
3 heaping tbsp (or about 1/4 cup) Flour
Dried Parsley Flakes (for garnish only)
Salt and Pepper to taste
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