Corn and Shrimp Chowder

Recipe courtesy of One Pot from the kitchens of Martha Stewart Living

Serves 4

  • 4 slices bacon, cut into ½-inch pieces 
  • 8 green onions, white and green parts separated and thinly sliced crosswise 
  • 2 medium baking potatoes, peeled and cut into ½-inch pieces
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 1 teaspoon seafood seasoning
  • ½ teaspoon dried thyme
  • 2 cups water
  • 6 ears corn, kernels removed 
  • 1 pound large shrimp, peeled and deveined 
  • Coarse salt and freshly ground pepper 
  • Oyster crackers (optional), for serving

Corn and Shrimp Chowder

Click image to enlarge



In a stockpot, cook bacon over medium-high heat until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

Add scallion whites and potatoes to pot; cook, stirring, until scallions are softened, 1 to 3 minutes. Add flour and cook, stirring, 1 minute. Add milk, seafood seasoning, thyme, and the water. Bring to a boil, then reduce to a simmer, and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add corn, shrimp, and scallion greens. Cook until shrimp are just opaque, 2 to 3 minutes. Season with salt and pepper. Serve immediately topped with bacon and crackers, if desired.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive