Saucy Shrimp Peppered Chowder (Contest Winner!)

Recipe Contest Winner – Donna Ryan

6 servings



  • 1 pound Contessa (any-size) Cooked Tail-Off Shrimp

  • 2 tablespoons butter

  • 1 onion, chopped

  • 1 garlic clove, minced

  • 16 ounce jar medium heat chunky tomato salsa

  • 14 1/2 ounce can creamed corn

  • 4 cups chicken stock

  • 1 pound Monterey pepper jack cheese, shredded

  • 1 ripe avocado, cubed

  • Salt and pepper to taste


  • In a large saucepan melt butter over medium heat and sautee onion & garlic until translucent.

  • Add salsa, corn and chicken stock. Reduce heat and simmer until hot. Add shrimp and simmer until shrimp are warm.

  • Stir in cheese and simmer until cheese is melted.

  • Add salt and pepper to taste.

  • Pour into serving bowls and garnish with avocado.

  • For a mild version, use plain jack cheese, mild salsa or both.