Shrimp Clam Chowder

4 servings Prep: 10 m Cook: 15 m Total: 25 m Beginner
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Shrimp Clam Chowder
A rich, creamy delectable chowder with shrimp, onions, and sweet corn. A must have comfort food on cold winter evenings—add a salad and some crusty French bread and you have a meal. Chowders can be made with virtually any seafood.

Ingredients

4 servings
  • 1/2 stick margarine
  • 1 cup chopped onions
  • 1 (15 oz) can cream style corn
  • 1 (15 oz) can clam chowder
  • Salt and pepper to taste
  • Dash of cayenne (optional)
  • 1 lb cleaned shrimp

Step-by-Step Instructions

  1. In a medium saucepan, sauté onions in margarine until softened, about 3-4 minutes. Add shrimp and cook about 5 minutes until the shrimp turns pink.
  2. Add the corn and clam chowder and cook for another 5 minutes, stirring occasionally. Add salt and black pepper to taste and a dash of cayenne (optional).
  3. If the soup is too thick, add a little milk, then stir and cook a little longer. Serve with crackers.

Common Problems and Solutions

Q: Why are my shrimp rubbery?

A: Don't overcook the shrimp—they only need about 5 minutes until they turn pink and curl slightly. Overcooked shrimp become tough and rubbery.

Q: Can I use frozen shrimp?

A: Yes, just thaw them completely and pat dry before adding to the pan. Frozen shrimp may release extra liquid, so you might not need to add milk to thin the chowder.

Tips and Techniques

Watch the heat carefully when adding the canned ingredients—the chowder can scorch on the bottom if the heat is too high. Medium-low heat works best once you add the corn and canned chowder.

Ingredient Substitutions

  • margarine: butter
  • canned clam chowder: cream of potato soup or cream of celery soup
  • shrimp: crawfish tails or crabmeat

Equipment Needed

  • medium saucepan
  • wooden spoon or spatula