Roasted Corn Chowder with Lime Cured Shrimp

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This is absolutely delicious! I have been making this chowder for over 2 years and my family and guests always rave about it. I use frozen corn and toss with olive oil, salt and pepper and roast for about 25 minutes to save time (at 350 degrees. Also, I use 2 pounds of shrimp and more potatoes. The recipe doubles nicely for a large party...just double everything and use 3-4 lbs of shrimp. One of my family's favorites!

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Add me to the list of "crazy about this dish" reviewers. My "meat and potatoes" brother-in-law couldn't stop talking about it. I'll be making this dish regularly. The only thing I have to add is that it is OK to use larger shrimp, say, 22-25 count. Just cut them into two or three chunks before cooking.

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Absolutely great recipe! It was my first corn chowder, and the whole family enjoyed it. My 6 year old daughter asked me to pack it to school next day. Surprising it was to me!

Because of so many ingredients, you have to be well prepared to fit into the cooking time.

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Just got done making this and it is sooo delicious and flavorful. I followed the recipe exactly as written. Highly recommend.

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Robert Irvine.......Oh My!!!! This is the first time I ever made Corn Chowder and I wouldn't change a thing!!!! Absolutely delicious, we loved it!!!! Definitely will make it again and again!!! Thank you for such a fabulous recipe!!!

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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!