Skip to Content
Menu

Corn and Shrimp Chowder

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated Mar 15, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
The best of corn and seafood chowders come together in one delicious dish!

Corn and Shrimp Chowder

  • Prep Time 50 min
  • Total 50 min
  • Servings 7
  • Ingredients 12
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 1 medium stalk celery, coarsely chopped (1/2 cup)
  • 6 small red potatoes, cut into 1/2-inch pieces
  • 2 cups frozen corn
  • 1/4 teaspoon dried thyme leaves
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1/4 cup Gold Medal™ Wondra® quick-mixing flour
  • 2 cups half-and-half
  • 12 oz frozen uncooked medium shrimp, peeled, deveined and tail shells removed (do not thaw)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 5- to 6-quart Dutch oven, cook bacon over medium-high heat 5 to 6 minutes, stirring frequently, until crisp. Stir in onion, celery, potatoes, frozen corn and thyme. Cook 5 to 6 minutes, stirring frequently, until onion and celery are softened.
  • Step 
    2
    With wire whisk, beat in broth and flour. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
  • Step 
    3
    Stir in half-and-half, shrimp, salt and pepper. Cover; cook 5 to 6 minutes, stirring occasionally, until shrimp are pink.

Nutrition

420 Calories
19g Total Fat
18g Protein
45g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
11g
54%
Trans Fat
1/2g
Cholesterol
125mg
42%
Sodium
890mg
37%
Potassium
1190mg
34%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
19%
Sugars
10g
Protein
18g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

© 2026 ®/TM General Mills All Rights Reserved

Reviews & Questions Section