Shrimp is one of our favorite ways to enjoy seafood, and this Easy Shrimp and Corn Chowder really hit the spot! It’s been about three years since we had a snow day in this part of Colorado, and then we had two in the last few months! So warm, hearty soups have been making a regular appearance on the menu.
This chowder was so easy! I used fully cooked, frozen thawed shrimp, but uncooked would work too. Just let it simmer long enough to thoroughly cook the shrimp (which shouldn’t be too long–shrimp cooks quickly). If you don’t have fontina cheese, any white cheese that melts well will work. And canned corn is fine in place of the frozen. We like things spicy, so I added a bit of extra cayenne, but you could certainly add less for a milder soup. My whole family loved this, and I love that it was on the table in about 30 minutes!
Who Dished It Up First: This is an original recipe.
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