Roasted Corn Chowder with Lime Cured Shrimp

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This dish is amazing! My husband loved it, I just changed the parsley for cilantro since we prefer it and it was so tasty! it's definately a keeper!!!

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My son first made this chowder and the family raved about it. This is the most delicious chowder ever!!

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This is awesome! I followed the receipe exactly as written (EXCEPT I made homeade Shrimp Stock from the Heads, Tails and shells of shrimp the day before. This is a perfect receipe and first one of Mr Roberts that I have tried! I will try more! Thanks!

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loved this! It has a creamy start and a tangy lime finish. One aspect of the recipe confused me. It calls for the shrimp to be marinated in lime juice and to discard the marinade but then says to add lime juice. The only lime juice was for the marinade that was discarded. Did I miss something? I added the marinade. I reduced the flour by more than half. I added a splash of oil of lime which gave it just the right amount of tang. I'll definitely make it again and add a little salt to the shrimp marinade.

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This recipe took a long time to prepare mostly because the corn wasn't roasting. Once it did roast and it was all prepared it was delicious!

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It was a great recipe. I had salmon in the house so used that instead of shrimp. The strong flavor of the salmon was great in this recipe and it had a nice texture.

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I made this a few weeks ago with excellent results. A couple of things I did differently was substitute a poblano pepper for the green bell pepper and whole milk and half & half for the heavy cream (it always seems like eating a bowl of sauce to me if you use cream in soup. I also mistakenly used shrimp stock instead of chicken stock. Grabbed the wrong one from the fridge. What a happy accident. I'd recommend saving your shrimp shells and making a shrimp stock (shells, bay leaf, carrots, celery, onion, peppercorns for the next time you make this chowder. It really had a nice seafood flavor. Also, we didn't have baby shrimp on hand so used large shrimp cut into pieces.

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The 5-star rating is for Robert's recipe as written. What I made was slightly different. There were just going to be 2 of us eating so I didn't want to make the full 8 serving recipe. For a few ingredients, to make half, I felt that I needed to use more or less than half. (Ex.: I used the full amount of bacon so I would have the "pork fat" to saute the veggies. I used all ingredients except cayenne pepper which I don't eat. I didn't quite use half of the lime juice but now wish I had. It added kind of kickyness that was great. I couldn't find "shelled and deveined baby shrimp" so I used chopped 26-31 count. Worked well.

I will make this again. I may cut some fat by using half & half.

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This recipe was delicious!!! I was looking to use up some potato and shrimp leftovers and made this soup. While the list of prep items looks long, it's so minimal of each that it was easy to do and what a delicious outcome!! I didn't change a thing and it was the first time my boyfriend wanted to ***** the pot clean!

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This was so easy and delicious!!! It is the best chowder I have ever had!!! I love the flavor of the lime shrimp. It came out "picture perfect"-like it belongs in Better Homes and Gardens and is so filling and delicious!!! It is excellent!!!