Shrimp and Corn Chowder

sweet corn, baby red potatoes, light cream base, shrimp

1705 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 615 | Category: Gluten-Free, Pescatarian | Allergens: Contains Shellfish (Shrimp) + Milk (Heavy Cream) | Excellent Source of: Fiber, Potassium, Protein, Vitamin C | Good Source of: Iron, Vitamin A


  • - Chef's Knife
  • - Ladle
  • - Medium Saucepan
  • - Wooden Spoon or Spatula

What You Need:

  • - Freshly Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Baby Red Potatoes
  • - Butter
  • - Diced Red Onion
  • - Heavy Cream
  • - Parsley
  • - Shrimp
  • - Sweet Corn Kernels
  • - Vegetable Stock Concentrate

Wine Pairings by @grapefriend

Albariño, from the western coast of Spain, is always an excellent match with seafood.

Beer Pairings

The effervescence of the a Saison clears the palate from the light cream base while the citrus notes will accentuate the delicate shrimp.

TK Table Talk:

Who was your first pop star crush?

What To Do:

Shrimp and Corn Chowder - Step 1

1. Prep and Cook Onion: Start by giving a little extra chop to the red onion for a finer dice. In a medium saucepan over medium heat, add the butter, 1 table-spoon olive oil and onion. Sauté, stirring occasionally, for 5 minutes.

Shrimp and Corn Chowder - Step 2

2. Prep and Cook Potatoes: While the onions are cooking, dice the potatoes into ½-inch pieces. Add potatoes, corn, 5 cups hot water, stock concentrate and heavy cream to the pot. Whisk until the concentrate has dissolved. Continue to cook until the potatoes are tender (about 8 minutes). Salt and pepper to taste.

Shrimp and Corn Chowder - Step 3

3. Chop Parsley: While chowder is cooking, roughly chop the parsley (stems and all).

Shrimp and Corn Chowder - Step 4

4. Add shrimp to the pot and cook until the shrimp is opaque

5. Stir in all but a pinch of parsley (save it for garnish) just before serving.

To Serve: Ladle chowder into bowls and garnish with reserved parsley.

Pro Tip:

For a thicker chowder, use the back of the spoon to smash a few of the cooked potato chunks against the side of the pan and stir into the chowder.

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