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Shrimp and corn chowder  on a table

Shrimp and corn chowder

Looking for the perfect way to enjoy a sweet ear of corn? Try this delicious recipe for shrimp and corn chowder from our friends at the Peachtree Road Farmers Market.


  • 1 pound potatoes, medium diced
  • 2 onions, chopped
  • 1 large bell pepper, seeded and chopped
  • 4 cups water
  • 2 tablespoons shrimp base
  • 2 ears of corn removed from cob (reserve the cob)
  • 3 cups whipping cream
  • 1 cup milk
  • Salt and pepper
  • ½ pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons blended olive oil
  • 1 lemon zest
  • 2 tablespoons chives finely diced
  • 2 sprigs of thyme leaves

In a large heavy-bottomed pot, add olive oil and heat pot until oil is hot, but not burning.

Add the corn cobs and caramelize on all sides. Once the corn is caramelized add the onions and peppers and continue to sauté until onions and peppers start to caramelize.

Add the water, shrimp base and potatoes, and cook uncovered on medium heat until the potatoes are 85 percent done; approximately 12 minutes.

At that point, add the heavy cream, milk and corn, and continue to simmer for five minutes.  Remove the corn cobs from the pot. Place the shrimp in the pot and turn off the heat. Cover the pot for five minutes, or until the shrimp are cooked.

Place the chowder in a bowl and finish with freshly grated lemon zest, chives, thyme leaves and black pepper. Garnish with a slice of crunchy bread. Bon appetite!

For more great recipes, check out our recipe index.

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