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Jack’s Corn Chowder With Shrimp & Potatoes

Jack’s  Corn Chowder With Shrimp & Potatoes

Super fun and delicious Corn Chowder recipe from Sharon at COTTAGE SPICE CO.


3 Tbsp. butter
½ cup sweet onion, chopped
2 carrots diced
2 garlic cloves, minced
30 oz. clam stock
1 cup light cream
5 medium potatoes, cubed
Kernels from 3 large ears of corn, uncooked
1 lb. shrimp, cut into thirds
1 Tbsp. freshly squeezed lemon juice
½ cup cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded
1 tsp. dried parsley
½ tsp. dried basil
1 tsp. sugar
Cayenne pepper to taste
Salt & pepper, to taste


Melt the butter in a large pot over medium heat. Add the onion and carrots and cook until tender (8 minutes). Stir in garlic, cook an additional minute.

Pour in the clam stock & cream. Bring to a boil and quickly reduce to a simmer. Add the potatoes and corn and cook for 10 min. Add shrimp and simmer for 5 more minutes.

Stir in the cheeses.

Sprinkle with parsley, basil, sugar, cayenne, salt & pepper.

Simmer 40 minutes, stirring occasionally.



Ingredients available at the Stockton Market

Spices: Cottage Spice

Shrimp: Metropolitan Seafood

Vegetables: Blue Moon Acres

Cheese: Highland Gourmet

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