Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).
A creamy, festive soup celebrating July's sweet corn season with succulent shrimp—perfect for a light summer dinner.
2 lb Bowl & Basket Large Cooked Shrimp (On Sale: $14.99)
2 lb Bowl & Basket Russet Potatoes, diced (On Sale: $1.99)
2 tbsp Bowl & Basket Butter (On Sale: $2.99)
4 cups fresh or frozen corn kernels
1 onion, diced
3 cups chicken or seafood broth
1 cup heavy cream
Salt and pepper to taste
Step 1: Melt butter in large pot over medium heat. Add onion and cook 5 minutes until softened.
Step 2: Add diced potatoes and broth. Bring to boil, then reduce heat and simmer 10 minutes.
Step 3: Add corn and simmer 5 minutes more until potatoes are tender.
Step 4: Stir in heavy cream and cooked shrimp. Heat through without boiling, about 3-4 minutes.
Step 5: Season with salt and pepper to taste.
Step 6: Ladle into bowls and garnish with fresh herbs if desired.
Chef's Tip: Fresh corn cut from the cob adds the best flavor, but frozen works in a pinch. Add bacon for extra richness.
Save by using Using sale shrimp and potatoes makes this restaurant-quality chowder affordable for weeknight meals. and Serve with Crusty bread or oyster crackers.
Sale Prices Valid July 19, 2026 to July 25, 2026
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