Shrimp and Corn Chowder

Shrimp and Corn Chowder

In this recipe:

based on 26 reviews
This Looks YUMMY!
10 min.
35 min.
4 servings

Nothing better than corn chowder with shrimp and the special touch of evaporated milk. Creamier and delicious!


  • 3/4 cup water, divided
  • 1 small onion, chopped
  • 1/2 cup chopped red bell pepper
  • 1 can (15 to 17 oz.) cream-style corn
  • 1 pkg. (16 oz.) loose-pack frozen whole-kernel corn, thawed
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 1/2 to 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1 pkg. (8 oz.) frozen peeled, cooked shrimp, thawed
  • 1 tablespoon chopped fresh basil
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BRING 1/4 cup water to a boil in large saucepan over medium heat. Add onion and bell pepper; cook, stirring occasionally, for 5 minutes or until tender. Add remaining water, corn, evaporated milk and bouillon. Bring to a boil; reduce heat to low. Cook, stirring frequently, for 15 minutes or until heated through. Stir in shrimp; cook, stirring occasionally, for 3 minutes. Sprinkle with basil.

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Simple and exciting

This looks like a simple and exciting menu. I think this will be served this Friday when my friends come over. I am thinking of adding a few drops of hot sauce to add to the taste of the shrimp. I have never been disappointed by any recipe from VeryBestBaking.

- N. Chapman from Yorba Linda

Very Good

Watching football with friends on a cold January day. This was a hit. Was out of fat free evaporated milk so I used 2%. This is a keeper recipe.

- Debbie Pratt from McKees Rocks, PA


This gets an Excellent rating from my hubby who loves this poured over a bed of fettuccine.

- Luanne Tobias from FERNDALE, NY

Shrimp Corn Chowder

This chowder was excellent. I severed this in bread bowls with a sprinkle of cheddar cheese.

- DAwn Lanaux from Syracuse, NY

NO whole kernel corn .

3 Cans of cream style corn .with a nice HOT pot of white rice. Fast and Easy to do ENJOY .

- Sadie Gambino from Bronx, NY

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 330
  • Calories from Fat: 20
  • Total Fat: 2g (3% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 110mg (37% of DV)
  • Sodium: 1040mg (43% of DV)
  • Carbohydrates: 59g (20% of DV)
  • Dietary Fiber: 5g (19% of DV)
  • Sugars: 21g
  • Protein: 24g
  • Vitamin A: 25% of DV
  • Vitamin C: 80% of DV
  • Calcium: 25% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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