Loads of potatoes, shrimp, and corn in my shrimp and corn chowder. You’re looking at my husbands new favorite summer soup. He’s a big fan of chowders and this one totally delivers. And I think it’s pretty safe to say that you will love it too. What you’re getting here is a creamy chow-duh with teeny tiny potatoes in every bite, meets succulent shrimp, and sweet kernels of corn. It’s unbelievably. Smoked paprika, bay leaves, and old bay seasoning bring so much flavor to this soup. Anees says it reminds him of New Orleans because it’s got such a cajun feel going on. This recipe started out being a simple shrimp corn and potato chowder with a little smoked paprika and lots of aromatics when I noticed the goliath sized Yukon Gold potato in my vegetable drawer begging to be used. If you’re a regular on Little Spice Jar, you know that potatoes and I aren’t the best of friends. I mean sure, we make french fries sometimes all the time, but using potatoes in soup isn’t something that happens on the regular in this house. So these teeny tiny Yukon Gold potato chunks found their way into my chowder and man (and woman), it was love at first bite! Creamy flavorful soup loaded with bits of shrimp, potatoes, and tons of sweet corn kernels making it the perfect soup for summer evenings with a big hunk of crusty bread. Dipping crusty bread into this soup. Ze dunking of Ze bread into Ze CHOWDER is NOT optional. You dunk, eat bread and chase it down with a spoonful of this goodness. The hubby and I kept having to get up for more chowder because either we’d run of the soupy stuff or we’d run out of the meaty stuff. How ever you decide to enjoy this shrimp and corn chowder. Just. Make. It.
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