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Though I live in the land of clam and haddock…. every once in a while I need to break the mold and stretch the chowder boundaries.

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So on a cold and windy day?

Shrimp and corn chowder is on the menu.

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And this new recipe I found?

Wow.

So thick and creamy you could eat it with a fork.

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I’d recommend using medium or small shrimp. I only had jumbo on hand and even cutting them in half made for more than a mouthful.

Yield: 4 small bowls or three large as pictured.

Not a lot, but trust me this is so rich you can only eat one. As a meal, not an appetizer.

😉

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