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Corn and Shrimp Chowder

This chowder is so soul satisfying, no one will guess that it's also quick and easy to make.


4 to 6
  • 3 cups defrosted frozen or fresh corn kernels, divided
  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1 1/2 ounces Glace de Fruits de Mer Gold® dissolved in 2 cups hot water
  • 1 cup half-and-half
  • 1 medium green bell pepper, seeded and finely chopped
  • 3/4 pound medium shrimp, peeled, deveined, and cut into ¾-inch slices
  • 1/3 cup chopped cilantro leaves, plus extra leaves for garnish
  • Salt and ground black pepper


  1. Purée 2 cups of the corn in a food processor until smooth and set aside.
  2. Melt the butter in a large saucepan over medium heat. Add the onions and sauté until they are wilted, 3 to 4 minutes. Stir in the puréed corn, diluted Glace de Fruits de Mer Gold®, and light cream and simmer for 2 to 3 minutes.
  3. Stir in the remaining corn, bell pepper, shrimp, cilantro. Gently simmer until shrimp are just cooked through. Season to taste with salt and pepper. Ladle the chowder into bowls and garnish with cilantro leaves.
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Classic French Stocks and Sauces