Recipes and Cooking Big Basil Shrimp Chowder 4.4 (57) 5 Reviews A swirl of mascarpone cheese adds richness to this fresh-tasting shrimp and sweet corn chowder. By David Joachim David Joachim Facebook Instagram Twitter Website David Joachim has been a full-time food writer since 1993. He holds a master's degree in English language and literature from Binghamton University, where he taught writing classes for three years. He has authored, edited or collaborated on more than 50 cookbooks, including The Science of Good Food, an IACP Award winner and James Beard Award finalist, and A Man, a Can, a Plan, a series of cookbooks that has sold more than one million copies. He co-authored the Mastering Dough trilogy of cookbooks with James Beard Award-winning Philadelphia chef Marc Vetri. He co-wrote the Food Science column for Fine Cooking magazine from 2011 to 2018, and he writes DigestThis.news, a roundup of essential food news from farm to fork. He is also the Editorial Director of WickedKitchen.com, a plant-based food website. Learn about BHG's Editorial Process Published on January 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 tablespoon butter 2 stalks celery, finely chopped (1 cup) 1 large red onion, chopped (1 cup) ½ green sweet pepper, finely chopped (1/2 cup) 2 tablespoon all-purpose flour 2 cup water 2 8 ounce bottles clam juice 2 teaspoon Old Bay® seasoning 1 teaspoon dried basil, crushed 1 ½ pound large shrimp in peeled with tails on 1 12 ounce package frozen whole kernel corn 2 tablespoon capers 1 8 ounce container mascarpone cheese Cheesy Polenta (optional) Fresh basil leaves (optional) Directions Melt butter in a large pot over medium heat. Add onion, celery, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in flour until coated. Add water, clam juice, seasoning, and basil. Bring to boiling; reduce heat. Stir in shrimp, corn, and capers. Cook for 2 to 5 minutes or until shrimp are bright pink. Remove from heat. Stir in cheese until melted. Serve with Cheesy Grits and fresh basil, if desired. Cheesy Polenta: In a large saucepan bring 2 1/2 cups water to boiling. In a medium bowl combine 1 cup white or yellow cornmeal, 1 cup cold water, and 1/2 teaspoon salt. Slowly add mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook, uncovered, for 10 to 15 minutes or until mixture is very thick, stirring occasionally. Stir in 1 cup shredded sharp cheddar cheese and 1/4 cup milk until cheese melts. Stir in 1 tablespoon snipped fresh basil. Rate it Print Nutrition Facts (per serving) 267 Calories 16g Fat 13g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 267 % Daily Value * Total Fat 16g 21% Saturated Fat 9g 45% Cholesterol 167mg 56% Sodium 449mg 20% Total Carbohydrate 13g 5% Total Sugars 2g Protein 18g Vitamin C 12.2mg 61% Calcium 106mg 8% Iron 0.8mg 4% Potassium 372mg 8% Folate, total 29mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.