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Southwest Shrimp Chowder

Southwest Shrimp Chowder


Seafood Chowder is probably my all-time favourite soup. I get excited whenever it's the soup of the day at work, and I always make sure to order a bowl when I'm in the Maritimes. 

Since my next trip to Halifax is still months away, I decided to whip up a version at home with a little Southwestern twist.


  • 2 tbsp butter
  • 6 garlic cloves, minced
  • 1 leek, chopped
  • 1 fennel bulb chopped
  • 2 tbsp flour
  • 8oz clam juice
  • 3 cups 2% milk
  • 1.5 lbs potatoes, peeled and chopped into 1/2 inch cubes
  • 3/4 lbs shrimp, peeled, de-veined, and cooked
  • 1 10oz can of corn
  • 2 tbsp chopped cilantro (coriander)
  • 1 tbsp lemon zest
  • 1 tbsp orange zest
  • 1/2 tbsp dried thyme
  • salt and pepper to taste


Melt butter in a large soup pot. Add leeks, fennel, thyme, garlic, salt and pepper. Cook until veggies are soft. Roughly 5 minutes. Add the flour.

Stir in clam juice, milk, and potatoes. Bring to a boil

Reduce heat and simmer until potatoes are mostly cooked. 10-12 minutes. Stir occasionally. 

Add in shrimp and corn. Cook for another 5 minutes until potatoes are fully cooked and the shrimp is heated through. 

Stir in cilantro, lemon zest, and orange zest. Feel free to adjust these quantities according to your tastes. You may also want to add a little more salt and pepper before serving.


[Recipe adapted from here.]

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