Shrimp and Corn Chowder

  • Yield 6 servings
  • Prep 10 minutes
  • Cook 35 minutes

Corn, shrimp, country ham, whole milk and herbs from the garden come together quickly for this creamy soup.

Jill Melton

A cup of chopped potato would be a great addition.


1 tablespoon olive oil
1 shallot, chopped
1 spring onion or 2 green onions, chopped
2 tablespoons all-purpose flour
3 ounces country ham, chopped
2 cups fresh sweet corn, cut from the cob
8 ounces large shrimp, peeled and chopped
5 cups whole milk
2 ounces Cheddar cheese (or any cheese)
Fresh thyme


  1. Heat olive oil in a large saucepan. Add shallot and  onion; sauté 10 minutes. Add flour; cook 3 minutes. Add country ham and corn; sauté 10 minutes. Add shrimp and milk; cook 10 minutes or until thickened. Add cheese and fresh thyme. Makes 7 cups.

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