• Cooking Time:
  • Servings:
  • Preparation Time:


  • 6 servings
  • 1 lb potatoes, peeled, chopped
  • 2 onions, chopped
  • 1 large red bell pepper, seeded, chopped
  • 4 c. water
  • 1 17 oz can creamed corn
  • 1 17 oz can whole kernel corn, drained
  • 1 c. light cream
  • 1 c. low fat milk
  • salt/pepper, to taste
  • 1 lb. medium uncooked shrimp, peeled and deveined
  • chopped fresh chives for garnish


  • In a large, heavy Dutch oven, place potatoes, onions and red peppers. Pour water over
  • and bring to boil. Reduce heat. Simmer til potatoes are tender, about 20 min. Stir in both
  • cans of corn, cream and milk. Simmer 20 min. Add shrimp and cook til shrimp is opaque,
  • about 8 min. Season w/ salt/pepper. Garnish w/ chopped fresh chives.
  • *Post op's: Make sure that you are not "lactose intolerant" prior to eating this chowder.


Categories: Chowder  Shellfish  Vegetable 

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