Shrimp chowder


This recipe is easy as the name suggests. Few ingredients, rich buttery flavor and creamy texture. You can experiment with different sea food or even chicken. Once you chop the veggies you won`t need more than 30 minutes to have it ready to serve.


– 500 g shrimps

– 1 big potato

– 1 big carrot

– half onion

– 1 can sweet corn

– 3 tbs clarified butter (I used Lurpak, but any butter will do the job)

– 50 ml olive oil

– 1,5 l fresh full fat milk + 1 cup milk for later

– 1 tbsp white flour

– salt, pepper and nutmeg for seasoning


Chop the veggies into small cubes (this will speed up the cooking process). Preheat the olive oil and saute the veggies and the shrimps for 10 mins. Add the milk and butter and season with salt, pepper and nutmeg. Once cooked, whisk the remain 1 cup of milk with the flour and add the the boiling chowder. Add the corn and serve with baked bruschetta drizzled with olive oil.


5 thoughts on “Shrimp chowder

      1. I volunteer at a nursing home and there is a woman that works there, originally from Dubai. She has adjusted to our Minnesota winters, but doesn’t like our humid summers so much! πŸ™‚

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