SHRIMP AND CORN CHOWDER
An easy, creamy chowder that's incredibly smoky, sweet and packed with tons of flavor!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon. Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender. Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.
CORN CHOWDER WITH SHRIMP, CREAM CHEESE & MORE...
I love making chowders... all kinds of chowders. Or, as they say in New England: I want mo' chowda. But if the wisdom of talking about chowders in the middle of the Summer seems strange, then you haven't been around Wichita, Kansas this year. The weather is wet and cool, and I can almost feel Autumn in the air... Well,...
Provided by Andy Anderson !
Categories Other Soups
Time 55m
Number Of Ingredients 20
Steps:
- 1. SHRIMP & MARINADE
- 2. Gather your ingredients.
- 3. Remove the shells (leave the tails) from the shrimp, and devein. Reserve the shells.
- 4. Mince the basil.
- 5. In a bowl, mix the ingredients for the marinade, and add the shrimp.
- 6. Cover and refrigerate for at least 30 minutes.
- 7. THE CHOWDER
- 8. Remove the husks from the corn and clean off all the strands of silk.
- 9. Remove the corn from the cobs, and reserve the cobs.
- 10. Add the milk, cream, and chicken stock to a saucepan, and then add the corncobs and the shrimp shells.
- 11. Bring up to a simmer, and then reduce slightly and keep warm.
- 12. Add the diced bacon to a pot large enough to hold the ingredients for the chowder (cast iron is good).
- 13. Cook over medium heat, until browned but not too crispy
- 14. Remove from pot with a slotted spoon, and allow bacon to drain on paper towels.
- 15. Dice the onion.
- 16. Remove all but two tablespoons of bacon grease from the pot, and then add the onions. Cook over medium heat until softened and translucent, about 5 to 8 minutes. Do not let the onions brown or, heaven forbid, burn.
- 17. Dice the potatoes (I leave the skins on).
- 18. Add the diced potatoes, and cook for an additional 4 minutes.
- 19. Remove the corncobs and shrimp shells from the milk/cream/stock mixture and add to the pot.
- 20. Bring the mixture up to a light boil, and then immediately reduce to a slow simmer.
- 21. Continue to simmer until the potatoes are nice and tender, about 10 to 15 minutes.
- 22. Add the sweet corn and simmer for an additional 5 minutes.
- 23. Remove about 1.5 cups of the solid material from the chowder by using a slotted spoon, and reserve.
- 24. Add the softened cream cheese to the pot
- 25. Puree the remainder of the soup in a food processor or use an immersion blender, until smooth.
- 26. Return the solids back to the soup, and add the bacon. Taste, and then add any additional spices, if needed.
- 27. Remove the shrimp from the marinade, and discard the marinade.
- 28. Add three shrimp to a skewer and then repeat for the other shrimp. You should have four skewers with threee shrimp on each skewer.
- 29. Sear the shrimp skewers on a hot grill pan, or on your BBQ, for 2 to 3 minutes per side.
- 30. Ladle the soup into four bowls, place the shrimp skewers over the bowl, and serve with the lime wedge. Enjoy
- 31. Keep the faith, and keep cooking.
SHRIMP CORN CHOWDER
Is there anything more delicious than a thick, creamy chowder with corn and potatoes? Yeah. The same-with shrimp added!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large stockpot, over medium-high heat, melt butter until it just begins to bubble. Now toss in the chopped scallions and continue cooking on medium-high heat until the scallions are wilted. Add both packages of cream cheese, blending with a wooden spoon until the cream cheese has melted completely. Now blend in the seafood seasoning.
- Pour shrimp stock into the cream cheese mixture, blending together with a wire whisk until smooth. Blend in the warmed half-and-half. Allow the mixture to simmer, stirring occasionally with a wooden spoon, until there is steam rising from the pot. Add the diced potatoes, keeping the heat on medium-high. Stir occasionally, allowing the potatoes to cook 25 min. or until fork-tender.
- Once potatoes are tender, add the steamed shrimp (see Tip); stir. Add drained corn and cream of potato soup; stir until blended. Reduce heat to low and simmer for 10 min., stirring frequently with a wooden spoon so soup does not scorch.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHRIMP CORN CHOWDER
This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.
Provided by john zelahy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 53m
Yield 4
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
- Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
- Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
- Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
- Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
- Ladle soup into bowls. Crumble remaining 2 slices bacon on top.
Nutrition Facts : Calories 366 calories, Carbohydrate 40.3 g, Cholesterol 198.9 mg, Fat 11.5 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 4.5 g, Sodium 837.7 mg, Sugar 7.5 g
SHRIMP CHOWDER
I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana
Provided by Taste of Home
Time 3h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.
Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
SHRIMP AND CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
- Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.
SHRIMP AND CORN CHOWDER
So creamy and delicious. My favorite version is from the Caribbean Soup Company, and I've tried to copy their recipe. This is so good on a cold day! Add scallops if you like to the first part!
Provided by breezermom
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot over medium high heat, saute the shrimp, crab,onions, garlic, and bell peppers in the butter for about 5 minutes or until onions are tender.
- Add the soups, corn, broth, milk/cream, cream cheese, rosemary, thyme, nutmeg, salt, pepper, and cayenne to taste.
- Reduce heat to low and simmer for 20 minutes. Serve with french bread.
Nutrition Facts : Calories 353.2, Fat 22.9, SaturatedFat 11.7, Cholesterol 145.3, Sodium 1162, Carbohydrate 20.4, Fiber 1.6, Sugar 2.7, Protein 18.2
PAULA DEEN: CORRIE'S CREAMY CORN AND SHRIMP CHOWDER
This recipe is from Paula Deen's The Deen Family Cookbook. Corrie says her Mom served this in sourdough bread bowls. This is a super quick and simple meal that tastes like you slaved in the kitchen.
Provided by AmyZoe
Categories Chowders
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put the corn cobs into a large pot with just enough water to cover (break the cobs in half if they don't fit).
- Boil gently for 20 minutes. Discard the cobs and reserve the corn-infused water.
- In a medium saucepan, melt the butter over medium heat.
- Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add the corn kernels, chicken broth, cream, and 3 cups of the corn water.
- Season with salt and pepper to taste and bring to a boil.
- Lower the heat and let simmer for about 10 minutes.
- Add the shrimp and simmer until just opaque, 2 to 3 minutes.
- Ladle the chowder into soup bowls and garnish with green onions.
- Serve hot.
SHRIMP & CORN CHOWDER
All I can say is, YUM! This is a very simple recipe that reminds me of Mom's shrimp thermidor. (I sure wish I had my Mom's recipe...) But in the meantime, this is easy and tastes yummy! Very hearty, and a treat for my family since it has shrimp in it...(I've even made this and served it over Pepperidge Farm pastry shells to try and "mock" my Mom's recipe.) Good copycat, in my opinion! NOTE: Her recipe did NOT include corn, although sometimes she would add peas.
Provided by Stacky5
Categories Chowders
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan, cook onions, garlic, parsley and cayenne pepper in melted butter until tender.
- Add soup, cream cheese and milk and mix thoroughly over heat until all lumps are gone.
- Add shrimp and corn. Season with salt and pepper and stir.
- Bring to a boil; Reduce heat. Cover and simmer for 10-12 minutes or until shrimp are pink and done. (Not overdone.) Stir occasionally.
- Garnish with grated, fresh parmesan cheese.
Nutrition Facts : Calories 337.6, Fat 23.7, SaturatedFat 14.3, Cholesterol 64.6, Sodium 1248.1, Carbohydrate 27.1, Fiber 2, Sugar 7.8, Protein 7.2
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