Sarah's Shrimp Chowdah

Updated: Feb 14, 2020

HELLO SOUP LOVERS! We are back with another savory and delicious chowder. This was perfect for Superbowl Sunday. I used hot water and mixed in the milk too early. So the final product looks a little bleh! But it tastes so delicious. This will be a delicious treat for the rest of the week. If you give this a try, please tag us @the.soup.troupe and let us know what you think <3 There's NO WAY you could go wrong with this!


6 oz chopped shrimp

14 oz roasted corn

One pint half and half

4 cups hot water

1 bunch finely chopped parsley

14.5 oz mirepoix (onion, celery, carrot)

4 oz butter

10 oz English peas

Splash white wine

Hot sauce

Umami seasoning


Smoked paprika




Chop parsley into fine pieces

Chop shrimp into small chunks (thaw if frozen)

Sauté 2 tablespoons of butter and Brown mirepoix

Once reduced, add corn, peas, parsley and shrimp into pot

Mix in remaining butter, hot water and spices to taste; stir well

Add a splash of white wine

Pressure cook on normal for 25 minutes, or simmer on low for at least 90 minutes.

Once safe, open pressure cooker and stir well

Gently mix in cream and stir well

VOILA you are done. Refrigerate for 3-5 days, freeze for up to 6 months.

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