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Shrimp & Corn Chowder
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A hearty filling soup - full of good stuff!



  • 1 tbsp (15 ml) butter
  • 2 tbsp (30 ml) olive oil
  • 1 small onion, chopped
  • 2 tbsp (30 ml) flour
  • 8 cups (1900 ml) chicken broth
  • 16 oz (448 grm). corn (fresh or frozen)
  • 1 small zucchini or summer squash, chopped
  • 1 medium red pepper, chopped
  • 1 lb (.5 kg). medium sized (peeled and deveined) frozen or fresh shrimp
  • 1 cup (225 ml) light cream
  • salt
  • pepper
  • nutmeg
  • Heat butter and olive oil in large saucepan.
  • Add onion and stir, heat until onion begins to brown.
  • Add flour and stir.
  • Add chicken broth and corn.
  • Heat and stir until mixture begins to boil.
  • **** (see below)
  • Add pepper and zucchini/squash, simmer until veggies are soft.
  • Add shrimp and cream along with a pinch of netmeg.
  • Simmer five minutes.
  • Salt and pepper to taste.
  • Serve.
At the break in preparation (****) you have the option of cooling your soup base and pureeing the mixture to make a thicker soup before adding the rest of the ingredients. I like it without the pureeing step, it is much quicker (no need to wait for soup to cool) and I like the chunks of corn too.

Serve this great soup with a salad and some nice crusty bread!

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