Take the chill out of winter by serving a bowl of this sensational shrimp corn chowder. A crowd pleaser at at every family gathering, this is one of my most requested recipes. Feel free to mix it up by trying other seafood, such as lobster or clams. This creamy chowder pairs perfectly with a glass of chardonnay and a crusty baguette. Bon appetit!

Shrimp Corn Chowder Recipe

1. Sauté the following ingredients until almost tender (approximately 10 mins):

   • 1/4 cup olive oil (or combo of 1 Tbsp butter and 3 Tbsp olive oil for a richer flavor)

   • 4 potatoes, cleaned and diced 

   • 1 red pepper, chopped

   • 1 medium onion, peeled and chopped

2. Blend in and cook for another minute:

   • 2 Tbsp flour

   • 1 tsp salt

   • Cracked pepper to taste

   • Dash of cayenne pepper (I add more as it cooks to satisfy our spicy taste buds)

3. Add broth stir and cook another 3-4 minutes: 

   • 1 32 ounce carton of chicken stock (or substitute 4 cups water and 4 bouillon cubes)

   • (Have extra broth/bouillon on hand to add as needed for desired consistency.)

4. Add in and heat through 20 minutes on low: 

   • 1 16 ounce bag of frozen corn 

5. Once soup is piping hot, add seafood of choice & cook through 3-4 minutes:

   • 1 lb bag of raw shrimp, thawed and cut in half (I like wild Argentine red, tails off)

6. Fold in, gently heat through on simmer: 

   • 1 cup half ’n half or milk

   • (Add more as needed if you prefer a creamier chowder)

7. Top with fresh or dried chives, extra cayenne, and serve with a crusty baguette.

*Zabelicious Tips:

• We like our chowder a little spicy, but not everyone can handle the heat, so I keep a little Tabasco on hand just in case it needs an extra kick.

• Set a place for the unexpected guest at your table. You never know who might be hungry for food and friendship.