LOW COUNTRY SHRIMP CHOWDER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
CORN & PRAWN CHOWDER
Try a different take on corn chowder for what is sure to become a family favourite. It's quick to make and you can swap the prawns for chicken if you like
Provided by Lulu Grimes
Categories Soup, Starter, Supper
Time 40m
Yield Serves 2 (easily doubled)
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan. Fry the onion until it softens but don't allow it to brown. Add the potato, milk and stock, and bring everything to a simmer. Cook for 10 mins or until the potato is soft, then gently squash some of the potato against the side of the pan to thicken the chowder. Add the prawns and sweetcorn, and cook for another 5 mins.
- Meanwhile, spread the pitta with the garlic butter. Grill the pitta until it browns a little, then cut into strips. Serve the soup sprinkled with chives, if you like, with the garlic pitta on the side to dip.
Nutrition Facts : Calories 447 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.9 milligram of sodium
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.
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
SHRIMP CHOWDER
Thick, creamy chowders brimming with seafood, potatoes, and corn are the pride of lunch spots throughout the Northeast. This one has rich flavor and comes together fast.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs.
- Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil.
- Divide among bowls and top with more basil. Serve with bread if desired.
Nutrition Facts : Calories 369 g, Fat 9 g, Fiber 6 g, Protein 24 g, SaturatedFat 5 g
SHRIMP AND CORN CHOWDER
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
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
SIMPLE SHRIMP CHOWDER
Shrimp fans will be bowled over by this tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through. If desired, top with additional minced fresh thyme.
Nutrition Facts : Calories 268 calories, Fat 12g fat (7g saturated fat), Cholesterol 120mg cholesterol, Sodium 901mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
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 AND CORN CHOWDER
The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body. Tiny and virtually flavorless, annatto seeds, also known as achiote seeds, are commonly used throughout Latin America to add a distinctive reddish yellow color to sautéed foods. They are available in Latin markets and the Latin section of some supermarkets. At Zafra, Chef Maricel Presilla accents her Ecuadoran chowders, as well as grilled chicken and fish, with this crisp salsa. To turn up the heat, add 1 finely chopped fresh chile, such as cayenne or serrano. This delicious recipe is from Food & Wine, May 2001. MAKE AHEAD: The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months. The salsa can be refrigerated for up to 3 days. Note: Please check refrigeration times in the instructions, they are not included in prep or cook time.
Provided by NcMysteryShopper
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Annatto Oil - In a small saucepan, combine 1 cup corn oil and 1/4 cup annatto seeds and bring to a simmer over low heat. Remove from the heat, cover and let cool. Strain the annatto-infused oil into a jar. Makes 1 Cup.
- Tangy Corn Salsa - In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen. Drain and let cool; pat dry. In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice. Season with salt and pepper and let stand at least 1 hour before serving. Makes about 1 1/2 cups.
- Chowder - In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 teaspoon of salt. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
- In a food processor, puree the corn with the milk. Pour the puree through a coarse strainer, pressing on the solids to extract as much liquid as possible.
- Heat the Annatto Oil in a large sauce-pan or enameled cast-iron casserole. Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes. Stir in the tomatoes and cook for 2 minutes longer. Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil. Simmer over moderately low heat until very flavorful, about 20 minutes.
- Pour the soup through a coarse strainer. Working in batches, puree the vegetables in a blender. Return the puree and the strained broth to the saucepan and bring to a simmer. Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes. Season with salt and serve in warmed soup plates or bowls with the Tangy Corn Salsa.
Nutrition Facts : Calories 310.3, Fat 7.2, SaturatedFat 2.5, Cholesterol 125.7, Sodium 528.4, Carbohydrate 37.6, Fiber 4.7, Sugar 15.2, Protein 27.6
More about "corn prawn chowder food"
PRAWN AND CORN CHOWDER - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 30 minsCategory SoupsCalories 438 per serving
- 1 Heat olive oil in a saucepan over medium heat. Sauté onion for 5 minutes, or until softened. Add potato, milk and water. Simmer, covered, for 10 minutes, until potato is soft.
- 2 Add corn kernels, creamed corn and cream to pan. Cook for 5 minutes, or until corn is tender.
- 3 Meanwhile spray a non-stick frying pan with olive oil and set over medium-high heat. Cook prawns for 2 minutes, or until just cooked. Stir prawns through the chowder. Divide chowder among four serving bowls and season with pepper. Sprinkle with chopped parsley (if using).
PRAWN AND CORN CHOWDER - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
User Interaction Count 33Estimated Reading Time 2 mins
10 BEST CROCK POT SHRIMP CORN CHOWDER RECIPES | YUMMLY
From yummly.com
CORN AND SHRIMP CHOWDER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CORN, CRAB AND SHRIMP CHOWDER RECIPE - FOOD & WINE
From foodandwine.com
SWEETCORN CHOWDER WITH PRAWNS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
BACON, SHRIMP AND CORN CHOWDER | RECIPE | SOUP RECIPES ...
From pinterest.ca
KEVIN BELTON CORN CHOWDER WITH SHRIMP AND BACON RECIPE
From crecipe.com
SOUTHWEST SHRIMP AND CORN CHOWDER RECIPE - FOOD.COM
From pinterest.com
LOUISIANA SHRIMP AND CORN CHOWDER | LOUISIANA KITCHEN ...
From louisiana.kitchenandculture.com
CORN AND SHRIMP CHOWDER RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
EASY CORN AND SHRIMP CHOWDER RECIPE - CHEERFUL COOK
From cheerfulcook.com
RECIPE: SHRIMP AND CORN CHOWDER - FOOD NEWS
From foodnewsnews.com
CORN AND SHRIMP CHOWDER - LOVE AS FOOD
From loveasfood.com
34 EASY AND TASTY PRAWN CHOWDER RECIPES BY HOME COOKS ...
From cookpad.com
SHRIMP CORN CHOWDER - WELL PLATED BY ERIN
From wellplated.com
CORN PRAWN CHOWDER RECIPES
From tfrecipes.com
SHRIMP AND CORN CHOWDER RECIPE - MARICEL PRESILLA | FOOD ...
From foodandwine.com
BEST SHRIMP & BACON CORN CHOWDER RECIPE - HOW TO MAKE ...
From delish.com
CHOWDER RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CORN AND SHRIMP CHOWDER - SAVOR THE BEST
From savorthebest.com
CORN AND SHRIMP CHOWDER - SHEFFIELD SPICE & TEA CO
From sheffieldspices.com
SHRIMP AND CORN CHOWDER | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.com
SHRIMP CORN CHOWDER - CLEAN FOOD CRUSH
From cleanfoodcrush.com
SHRIMP AND CORN CHOWDER RECIPE - LITTLE SPICE JAR
From littlespicejar.com
LOW FODMAP SHRIMP & CORN CHOWDER - FODMAP EVERYDAY
From fodmapeveryday.com
LOCAL PRAWN AND CORN CHOWDER - THRIFTY FOODS
From thriftyfoods.com
SHRIMP AND CORN CHOWDER - RICARDO CUISINE
From ricardocuisine.com
SHRIMP AND CORN CHOWDER - LAYLITA'S RECIPES
From laylita.com
PRAWN, CORN AND CAULIFLOWER CHOWDER - HEALTHY FOOD GUIDE
From healthyfood.com
PAULA DEEN SHRIMP CORN CHOWDER RECIPES
From tfrecipes.com
PRAWN AND SWEETCORN CHOWDER | COMMUNITY RECIPES | NIGELLA ...
From nigella.com
10 BEST SHRIMP POTATO CORN CHOWDER RECIPES - YUMMLY
From yummly.com
SHRIMP AND CORN CHOWDER - DAMN DELICIOUS
From damndelicious.net
SHRIMP AND CHORIZO CORN CHOWDER | HY-VEE
From hy-vee.com
20 MINUTE PRAWN AND CORN CHOWDER RECIPE - MAYA KITCHENETTE
From mayakitchenette.com
SHRIMP CHOWDER WITH POTATOES - ALL INFORMATION ABOUT ...
From therecipes.info
CORN CHOWDER WITH SHRIMP - DEEP SOUTH DISH
From deepsouthdish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love