CORN AND SEAFOOD CHUPE
Provided by Florence Fabricant
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Melt butter in a large pot. Add cumin and cook over medium heat until seeds smell fragrant. Do not allow butter to brown. Add onion, sauté until soft; add garlic, ginger and chili. Sauté another minute or so. Add shrimp; toss just until pink. Remove shrimp and set aside.
- Add stock and bring to a simmer. Add corn and potatoes, and simmer, covered, until potatoes are tender, 10 to 15 minutes. Remove from heat. Peel shrimp.
- Ten minutes before serving, reheat contents of pan on medium. Stir in zucchini. Place fish on top, cover and simmer until fish is opaque, 5 to 8 minutes. Add shrimp; simmer uncovered a moment longer. Season to taste and serve with lime wedges alongside.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 7 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1197 milligrams, Sugar 5 grams, TransFat 0 grams
PERUVIAN SEAFOOD CHOWDER
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Mince the garlic and chile pepper. Sprinkle with salt and mash with the flat side of a chef's knife to make a paste. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic-chile paste and half of the scallions and fry until the paste is golden, 3 to 4 minutes. Add the shrimp shells and corn cobs and cook, stirring, until the shells are red, about 5 minutes. Add the wine and cook until almost evaporated, about 2 minutes. Add 6 cups water and bring to a boil over medium-high heat, then reduce the heat to medium low and simmer 15 minutes. Strain the broth and return to the pot; discard the solids.
- Meanwhile, heat a large skillet over medium heat. Add the remaining 3 tablespoons olive oil, the remaining scallions and the corn kernels; cook until the corn is golden, about 12 minutes. Add 1/2 cup water and stir, scraping the pan with a wooden spoon. Transfer the corn mixture to a blender; add 1 1/2 cups water and 2 teaspoons salt and puree until smooth. Add the pureed mixture to the pot with the broth.
- Add the squash, potato and evaporated milk to the pot. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, 12 to 15 minutes.
- Add the mussels to the pot, cover and cook until they begin to open, about 4 minutes. Add the shrimp and flounder and simmer, stirring gently, until just cooked through, 3 to 4 minutes. Gently stir in the egg yolks and cook 1 minute, then remove from the heat, cover and let stand 3 minutes. Season with salt and top with the cilantro.
CHUPE (PERUVIAN SHRIMP CHOWDER)
Chupe is a traditional Peruvian chowder made from zapallo and seafood. Zapallo is a very large, pumpkin-like squash; however, it is brighter and sweeter than a regular pumpkin. Because it is not widely available I've substituted a butternut squash which comes close in sweetness and texture. Some recipes call for cream cheese but I prefer feta, as it balances out the sweetness of the squash very nicely.
Provided by Elise Roedenbeck
Categories Soups, Stews and Chili Recipes Chowders
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
- Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
- Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 37.9 g, Cholesterol 126.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 21.1 g, SaturatedFat 8.1 g, Sodium 1328.3 mg, Sugar 9.2 g
SEAFOOD CORN CHOWDER
This makes a big pot of thick seafood chowder, you almost need a fork to eat it! You can find crab and shrimp combo in the refrigerator section near the seafood - you could sub 1 can crab meat and 1 can baby shrimp if you can't locate the crab/shrimp combo.
Provided by Brooke the Cook in
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat saucepan over medium high heat. Spray with cooking spray and saute onions until transparent.
- Add potato, bay leaf, marjoram, cayenne and chicken broth. Bring to boil, cover, reduce heat and cook until potato is soft, 8-10 minutes.
- Add creamed corn, canned corn, milk and freshly ground pepper.
- Over medium-high heat, heat until hot, not boiling.
- Add red peppers and the package of crab/shrimp, continue stirring until heated through, 2-4 minutes.
CORN AND SHRIMP CHOWDER
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
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
CORN SEAFOOD CHOWDER
"I lightened up this recipe by using less oil and reduced-fat milk," Naomi Tarr of Salisbury, Maryland says of her savory soup. "The original call for crabmeat, but my family prefers it with shrimp and imitation crab instead."
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 11 servings.
Number Of Ingredients 14
Steps:
- In a large Dutch oven, cook the potatoes, green pepper, celery and onion in oil and butter over medium heat for 10 minutes or until onion is tender. Stir in seafood seasoning and bay leaf. Cook and stir for 2 minutes. , Add flour; stir until vegetables are coated. Gradually stir in the broth. Add milk and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until potatoes are tender. Stir in shrimp and crab; cook for 3 minutes or until shrimp turn pink.
Nutrition Facts :
CORN AND SEAFOOD CHOWDER
Provided by Tom Colicchio
Categories lunch, weekday, soups and stews, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Strip kernels from cobs, and reserve. Place cobs in a saucepan with cream, bring to a boil, and set aside to cool.
- Heat oil in a large, heavy saucepan. Add bacon, and sauté over medium heat until it barely begins to brown. Stir in onion, leeks and celery. Sauté until translucent. Add potatoes, and stir. Remove cobs from cream, strain cream, and add to saucepan. Bring to a simmer. Add corn kernels. Cook until potatoes are tender, about 15 minutes.
- Melt 2 tablespoons butter in a skillet. Add chanterelles, and sauté over medium-low heat until tender but not browned. Add to soup. Add caraway seeds, thyme, salt and pepper to taste. Thin soup with chicken stock if desired.
- Just before serving, melt remaining butter in a small skillet, add crabmeat or lobster, and warm in butter. Put in soup plates or add to soup. Bring soup to a simmer, check seasonings, and serve.
Nutrition Facts : @context http, Calories 707, UnsaturatedFat 22 grams, Carbohydrate 34 grams, Fat 58 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 33 grams, Sodium 893 milligrams, Sugar 11 grams, TransFat 0 grams
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