Shrimp and Veggie Chowder


Shrimp and Veggie Chowder

Shrimp and Veggie Chowder

Something different throughout the year.


  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 3 cups chicken or seafood stock
  • 1 1/2 cup chopped broccoli
  • 1 1/2 cups whole kernel corn
  • 1 pound raw shrimp, cleaned and roughly chopped
  • 1 1/2 teaspoons garlic powder
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon red pepper flakes
  • 1 cup heavy cream, half and half, or milk
  • 2 tablespoons chopped pimientos
  • salt and pepper to taste


  1. Melt the butter in a large saucepan on medium. Add the onion and cook until almost translucent. Add the carrots and cook briefly.
  2. Add the stock, broccoli, and corn. Bring to a boil on medium high. Reduce heat and simmer on medium until the broccoli and corn are almost done.
  3. Add the shrimp, herbs and spices, and heavy cream. Cook on medium low until shrimp is done and the chowder is heated through.
  4. Stir in the pimientos and check seasonings.
  5. Serve hot.


I used frozen shrimp, thawed, but you can use fresh. If using frozen, there's no need to thaw first.

Go easy on the nutmeg. People seem to love it or hate it. Remember, you're using it to enhance flavor, not hide it.

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