fbpx
×
×

Yes, we are here!

At CAPPER'S FARMER and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-678-4883 or by email. Stay safe!

Shrimp and Corn Chowder Recipe

Author Photo
By Capper's Farmer | Jun 15, 2018

1 / 2
This dish is easy to make and only requires a little simmering on the stove to allow the flavors to blend together.
2 / 2
  • 4 servings

    SERVINGS

    Ingredients

  • 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 package (16 oz.) loose-pack frozen whole-kernel corn, thawed
  • 1 can (12 oz.) evaporated fat-free milk
  • 3 low-sodium chicken bouillon cubes
  • 1 package (8 oz.) frozen shrimp, thawed, cooked and peeled
  • 1 tablespoon chopped fresh basil

Directions

  • Bring 1/4 cup water to a boil in a large saucepan. Add onion and bell pepper; cook over medium heat for 5 minutes, or until tender. Add remaining water, corn, evaporated milk and bouillon cubes. Bring to a boil; reduce heat to low. Cook, stirring frequently, for 15 minutes, or until heated through. Stir in shrimp; cook for 3 minutes. Sprinkle with basil.This recipe originally aired in the October 2005 issue of Heart of the Home.

More from this issue:

More from Capper's Farmer:

Capper's Farmer - Your Hub for All Things Handmade

Get step-by-step instructions, DIY projects, upcycling tutorials, and more!