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Leftover Shrimp Boil Recipe – Shrimp Corn Chowder
We do a shrimp boil every Christmas eve – it’s a Florida thing. We always end up with some extra shrimp and goodies so I do a Shrimp Corn Chowder just about every Christmas. It’s a great use for the leftovers and an awesome dish!
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Take your leftovers and cut them up small for the chowder.
![](https://everythingairfryer.com/wp-content/uploads/2019/12/IMG_20191225_151127-1024x768.jpg)
Add any extras you have like ham, leftover sausage, veggies.
![](https://everythingairfryer.com/wp-content/uploads/2019/12/IMG_20191225_150758-768x1024.jpg)
Add cream and cream of corn (if you have it) and cook. You usually only need about 20 minutes and it is done!
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Instant Pot Shrimp Corn Chowder
Equipment
Ingredients
- 1 stick butter
- 2 tablespoons flour optional – need for thicker chowder but can omit if Keto or low carb
- 1 small onion chopped
- 1 small bell pepper chopped
- 2 cloves garlic chopped
- 1 pound shrimp peeled
- 2 cups potatoes
- 1 cup ham diced
- 1 cup sausage diced
- 2 cups chicken stock
- 2 cups heavy cream
- 2 cans cream corn if you have it – can use frozen cream corn too
- 15 ounces whole kernel corn or use leftover corn on the cob cut off cob
- 1 tablespoon salt and pepper
- 2 tablespoons Cajun Seasoning
Instructions
- Set your Instant Pot to "Sautee". Add butter and flour and cook for 2 minutes. Add the onions, bell pepper, and garlic. Cook until tender about 4-5 minutes.
- Add remaining ingredients except for shrimp and cream. Cook on saute, stirring often for 10 minutes.
- Add the shrimp and cream. Cook for another 5-10. Until shrimp are done if you are using raw.
- Serve with green onions on top and hot sauce (optional).
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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