Cajun Corn And Shrimp Chowder Food

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CAJUN SHRIMP, SAUSAGE AND CORN CHOWDER



Cajun Shrimp, Sausage and Corn Chowder image

Ready, Set, Cook! Special Edition Contest Entry: This recipe was an inspiration from my first experience eating a chowder. Being from the south, I had never eaten anything like this until a friend of mine brought a bowl home from work. After the first bite, I knew I had to re-create the recipe. This is my version, with of course, bacon and potatoes added to the flavor profile!

Provided by chelle6576

Categories     Chowders

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 14

1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
3 slices bacon
1 lb fresh shrimp, peeled and deveined
1 (14 3/4 ounce) can creamed corn
1 (15 1/4 ounce) can sweet corn, drained
1 onion, chopped
1/2 lb smoked sausage, sliced
1/4 cup flour
1 cup milk
1 (14 1/2 ounce) can low sodium chicken broth
2 tablespoons Tony Chachere's Seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper

Steps:

  • In large, deep pot fry bacon until crisp. Remove from pot and set aside.
  • In same pot, add sliced sausage and onion and cook until sausage is browned.
  • Crumble bacon and add to pot with the sausage and onions.
  • Add Simply Potatoes Diced Potatoes with Onions, creamed corn, sweet corn and shrimp to pot with sausage.
  • In medium bowl, add flour and slowly add chicken broth and whisk until thoroughly mixed. Add to pot.
  • Add enough water to cover all ingredients. Stir constantly on medium heat until mixture begins to thicken. Turn to low heat.
  • Add Tony's, cayenne and a dash of salt and pepper. (Season to your taste!).
  • Slowly stir in milk and simmer on low heat until potatoes are tender and shrimp are cooked.

LOW COUNTRY SHRIMP CHOWDER



Low Country Shrimp Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
1 bunch scallions, thinly sliced (white and green parts separated)
1 bunch scallions, thinly sliced (white and green parts separated)
2 stalks celery, diced
1 green bell pepper, diced
2 tablespoons all-purpose flour
1 teaspoon Old Bay Seasoning
2 cups reduced-fat (2 percent) milk
1/2 cup long-grain white rice
1 1/4 cups corn kernels (from 2 ears corn)
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon dry sherry (optional)

Steps:

  • Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.

CAJUN SHRIMP AND CORN CHOWDER



Cajun Shrimp and Corn Chowder image

Make and share this Cajun Shrimp and Corn Chowder recipe from Food.com.

Provided by lazyme

Categories     Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 large yellow onion, julienned
2 (15 1/4 ounce) cans whole kernel corn
2 cups chicken stock
2 cups whipping cream
1 tablespoon cajun seasoning
6 ounces bay shrimp

Steps:

  • In a medium saucepan, melt the butter. Add the onions and saute until translucent.
  • Add the corn, chicken stock and whipping cream; simmer for 30 minutes. Remove from heat and puree in food processor in small batches.
  • Return to pan. Add Cajun seasoning and bay shrimp and stir well. Let set for one hour to develop flavor, then reheat and serve.

Nutrition Facts : Calories 590, Fat 47.5, SaturatedFat 28.5, Cholesterol 187.8, Sodium 927, Carbohydrate 35.5, Fiber 3.4, Sugar 6, Protein 11.9

SHRIMP AND CORN SOUP



Shrimp and Corn Soup image

Provided by Food Network

Time 40m

Yield 4 to 6 servings (about 1 1/2 cups fondue)

Number Of Ingredients 26

1/2 cup (1 stick) unsalted butter
1/2 onion, chopped
1 stalk celery, chopped
1/4 red bell pepper, chopped
1/4 cup all-purpose flour
1 cup chicken broth
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
One 15-ounce can cream-style corn
1 cup corn kernels (from 2 medium ears corn)
1 pound small shrimp (30/40s), peeled and deveined
2 teaspoons Cajun Select Seasoning, recipe follows
Splash liquid crab boil
1/4 cup green onions sliced on a bias
Kosher salt and freshly ground black pepper
Paprika, for garnish
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano

Steps:

  • Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
  • Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
  • Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

CAJUN SHRIMP AND CORN



Cajun Shrimp and Corn image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds extra-large shrimp, peeled and deveined, tails intact
Kosher salt
6 tablespoons unsalted butter, cut into pieces
3 cups frozen corn kernels
3 cloves garlic, minced
6 scallions, thinly sliced
Freshly ground pepper
1 cup canned diced fire-roasted tomatoes with green chiles
1/4 cup Worcestershire sauce
1 lemon (1/2 juiced, 1/2 cut into wedges)
1 1/2 teaspoons hot sauce
1/2 teaspoon minced fresh rosemary
8 slices baguette, for serving

Steps:

  • Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
  • Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
  • Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.

Nutrition Facts : Calories 574 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 948 milligrams, Carbohydrate 70 grams, Fiber 5 grams, Protein 37 grams

CAJUN CORN



Cajun Corn image

So quick and easy to make. A delicious side dish for any meal. Cooking/preparation times does not reflect time needed to defrost frozen corn.

Provided by Sassy in da South

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons butter
1 tablespoon minced garlic
3 cups frozen corn, defrosted
5 teaspoons creole seasoning
salt, to taste
2 tablespoons Italian parsley, chopped (fresh)

Steps:

  • Melt the butter in a medium sauce pan over medium heat.
  • When the butter has stopped foaming, add the garlic and sauté until golden, about 3 minutes.
  • Add the corn to the sauce pan and mix well.
  • Add the Creole Seasoning and season with salt to taste.
  • Cook over medium heat for about 5 minutes to allow the corn to heat through.
  • Remove the sauce pan from the heat and stir in the parsley.
  • Serve immediately.

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

Shrimp and corn chowder will warm you up!

Provided by DotDot

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Yield 6

Number Of Ingredients 11

2 tablespoons butter
2 leeks (white and pale green parts only), chopped
salt and ground black pepper to taste
2 tablespoons all-purpose flour
3 cups half-and-half
1 pound potatoes, peeled and chopped
1 (8 ounce) bottle clam juice
1 pound cooked shrimp
2 (8 ounce) bags frozen corn
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives

Steps:

  • Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes.
  • Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.
  • Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.

Nutrition Facts : Calories 420 calories, Carbohydrate 40.7 g, Cholesterol 203.6 mg, Fat 19.3 g, Fiber 4.1 g, Protein 24.1 g, SaturatedFat 11.4 g, Sodium 366.5 mg, Sugar 4.6 g

CORN AND SHRIMP CHOWDER



Corn and Shrimp Chowder image

Shrimp can be difficult to serve in any kind of soup or stew. It takes only a few minutes of overcooking to turn the shrimp tough. To get around this, this chowder is prepared and then, just before serving, the shrimp are sauteed in very hot butter. The shrimp are added to the chowder as it is served. This all sounds like more work than it is, especially since the shrimp cook in just 3 or 4 minutes. Do-ahead tip: The soup is best the first day, but can be prepared a day in advance if necessary. Freeze for longer storage. The shrimp can be peeled and deveined hours in advance. Refrigerate until ready to cook. As published in The Washington Post, 01-26-2000.

Provided by lazyme

Categories     Chowders

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

3 1/2 cups chicken broth
1 1/2 lbs fresh corn kernels or 1 1/2 lbs canned corn
1/4 lb thick-sliced bacon, cut 1/2-inch dice
1 medium onion, cut 1/2-inch dice
1 large red bell pepper, cut 1/2-inch dice
2 large celery ribs, cut 1/2-inch dice
2 lbs russet potatoes, cut 1/2-inch cubes
2 cups milk
2 cups heavy cream
salt, to taste
fresh ground black pepper, to taste
hot pepper sauce, such as Tabasco, to taste
4 ounces butter, 1 stick
2 1/2 lbs medium shrimp, peeled, deveined
1/4 cup chopped chives

Steps:

  • In a medium pot, combine the chicken broth and 1 pound of the corn.
  • Bring the broth to a boil; immediately remove the pan from the heat.
  • Working in batches, transfer the corn mixture to a blender or food processor and process until the corn is almost pureed but slightly chunky.
  • Set aside.
  • In a 6- to 8-quart pot over medium heat, saute the bacon pieces until the fat has been rendered and the bacon pieces are golden brown.
  • Using a slotted spoon, transfer the bacon pieces to a platter lined with paper towels to drain.
  • Set aside.
  • Heat the skillet with the bacon drippings over medium heat and add the onion, bell pepper and celery.
  • Cook, stirring, until the vegetables have softened, 10 to 12 minutes.
  • Add the pureed corn mixture along with the remaining 1/2 pound corn kernels, the potatoes, milk, heavy cream and salt and pepper to taste.
  • Bring the mixture to a boil, then immediately reduce the heat so the chowder is just barely at a simmer.
  • Simmer the chowder until the potatoes are tender, 10 to 12 minutes.
  • Add hot pepper sauce and additional salt to taste, if needed.
  • Just before serving, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
  • Add some of the shrimp, being careful not to crowd the pan.
  • Saute until cooked through, 3 to 4 minutes.
  • Transfer the shrimp to a plate.
  • Repeat with the remaining butter and shrimp.
  • Stir the chives and bacon into the hot soup.
  • Ladle the soup into serving bowls and add 5 or 6 shrimp to each bowl.
  • Serve immediately.
  • If serving as a buffet, place the dish of sauteed shrimp next to the soup and let guests serve themselves.

Nutrition Facts : Calories 563.4, Fat 36.4, SaturatedFat 20.1, Cholesterol 247.4, Sodium 1149.2, Carbohydrate 36.1, Fiber 4.1, Sugar 6.7, Protein 25.7

CAJUN CORN AND SHRIMP



Cajun Corn and Shrimp image

My dad's Cajun concoctions inspired me to experiment in the kitchen. He was so proud when he saw the smiles on our faces as we gobbled up his meals. I feel the same sense of pride when I cook and watch my family enjoy the meal I prepare for them.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1/4 cup butter, cubed
2 packages (16 ounces each) frozen corn
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Cayenne pepper to taste
1 can (5 ounces) evaporated milk
1/3 cup chopped green onions
2 pounds uncooked medium shrimp, peeled and deveined

Steps:

  • In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.

Nutrition Facts :

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