SHRIMP AND CORN SOUP
Provided by Food Network
Time 40m
Yield 4 to 6 servings (about 1 1/2 cups fondue)
Number Of Ingredients 26
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.
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.
CREAMY HAM & CORN SOUP
My quick and easy soup really hits the spot on a cold winter night (and yes, we do occasionally have those in Arizona). I like to serve it with a salad and hot homemade bread. -Audrey Thibodeau, Gilbert, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Combine the broth, corn, cream, onion and red pepper in a large saucepan. Bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham., Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Garnish servings with dill if desired.
Nutrition Facts :
HAM AND CORN CHOWDER
My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. -Sharon Rose Brand, Stayton, Oregon
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.
Nutrition Facts : Calories 293 calories, Fat 16g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 918mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.
HAM BONE SOUP
Don't let that leftover bone from your holiday smoked ham go to waste! Put it to use in this hearty, delicious soup, which can be made with ingredients you probably have in your fridge and pantry. It's nice if you have a little meat left clinging to the bone after you've carved off all the ham, but even if you don't, the bone alone will add rich flavor and smokiness to the dish. You'll need to soak the dried beans overnight, so plan accordingly. Luckily this recipe makes a big batch as the soup keeps well in the freezer (see Cook's Note).
Provided by Food Network Kitchen
Categories side-dish
Time 9h40m
Yield about 3 quarts; 6 to 8 servings
Number Of Ingredients 11
Steps:
- The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
- Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
- Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
- Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
- Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.
HAM AND SHRIMP JAMBALAYA
This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.
Nutrition Facts : Calories 422 calories, Fat 11g fat (2g saturated fat), Cholesterol 187mg cholesterol, Sodium 1591mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.
CORN AND HAM SOUP
This is easy to throw together with ingredients that are more than likely in your kitchen already. It's a great way to use up leftover ham bits, and is a nice, home-style soup to serve on a blustery day.
Provided by JackieOhNo
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, combine all ingredients except cream. Bring to boil. Reduce heat. Simmer, covered, 15 minutes.
- Stir in heavy cream. Heat through, but DO NOT BOIL.
- Garnish with whipped cream and chives, if desired.
Nutrition Facts : Calories 399.7, Fat 26.5, SaturatedFat 14.9, Cholesterol 99.7, Sodium 1601, Carbohydrate 27.6, Fiber 3, Sugar 4.5, Protein 16.8
HAM BONE SOUP
This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming. The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health. You might want hot sauce, or not. Either way, a bowl of this is the kind of thing that cures what ails you.
Provided by Melissa Clark
Categories dinner, easy, weekday, soups and stews, appetizer, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper towel-lined plate.
- Add the carrots, celery and onion to the pot. Stir until softened, about 5 minutes. Add the garlic and cook 1 minute. Drop in the ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 20 minutes. Stir in the cabbage and simmer 30 minutes. Add the beans and simmer 15 minutes. Stir in the kale and simmer until soft, but vibrantly green, about 15 minutes. Season with the remaining 1/2 teaspoon salt (or more to taste). Add lots of pepper and a dash of hot sauce or vinegar. Serve with crumbled bacon on top.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 606 milligrams, Sugar 6 grams, TransFat 0 grams
CAJUN CORN SOUP WITH SHRIMP
Cajun flavor dominates this wonderful soup. Living in Louisiana make cooking with Cajun spice second nature. It is the best!-Debra Dennis, Convent, Louisiana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a heavy 8-qt. Dutch oven or soup kettle, combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Add onion and green onions. Cook for 5 minutes, stirring often. , Increase heat to high. Add hot water or broth, tomatoes and corn. Bring to boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer for 5 minutes or until shrimp turn pink. Season to taste with salt and pepper.
Nutrition Facts :
CREAMY HAM AND CORN CHOWDER
This is a recipe I came up with a few years ago when I had a leftover ham bone from dinner, and it's wonderfully tasty. Good for using the leftovers after Christmas or Easter dinners. Serve with good, crusty bread and be ready to provide seconds. :)
Provided by Julesong
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- On a firm non-breakable surface, take a clean hammer and crack the middle of the ham bone so that marrow can escape during cooking.
- Place ham bone flat in the bottom of a pot and add enough water to just cover.
- Simmer over medium heat for 30 minutes.
- Remove bone and cut off the remaining tender ham meat; set meat aside.
- Turn up the heat on the ham broth and reduce down until you have about a couple of cups of broth, or to desired strength.
- Skim the fat from the broth.
- Melt butter in a large pan; remove from heat and mix in flour until smooth.
- Slowly add 1 cup milk, stirring constantly.
- Return pan to stove and cook on low heat until milk thickens.
- Stir the corn, the ham pieces you set aside earlier, dried minced onion, and minced garlic into thickened milk; then slowly stir in the remaining milk and the ham broth.
- Cook on low for about 15 minutes, but do not boil.
- Add salt, pepper, and paprika to taste.
- *Note: how much meat you leave on the bone is up to you, but I like to have a couple of cups of ham bits mixed into this chowder.
- Optional: you can add a cup of cooked, chopped potato chunks to the soup near the end of the cooking, if you like.
Nutrition Facts : Calories 268.3, Fat 16.6, SaturatedFat 10.2, Cholesterol 47.6, Sodium 163.6, Carbohydrate 25.8, Fiber 1.8, Sugar 0.5, Protein 7
HAM BONE SOUP
Homemade soup made easy.
Provided by TOOTSWEET13
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 6h30m
Yield 4
Number Of Ingredients 8
Steps:
- Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
- Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 53.3 g, Cholesterol 0.9 mg, Fat 1 g, Fiber 11.9 g, Protein 11.4 g, SaturatedFat 0.2 g, Sodium 2136 mg, Sugar 5.6 g
HAM BONE CORN SOUP WITH SHRIMP
A new direction from the usual pea soup, this is a delicious use up for that leftover hambone. The shrimp adds a festive note and good flavor, especially if you are able to get fresh rock shrimp. But any frozen or fresh shrimp is fine. I improvised this recipe when I wanted something different from pea or bean soup.
Provided by Ivy Food Sleuth
Categories Chowders
Time 1h15m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Simmer hambone in water to cover with the carrot and the quartered onion for about one hour. This can be done the day before or even days before.
- Remove hambone and reserve any ham bits. Toss hambone away.
- Place liquid in fridge overnight or until all fat rises and hardens at the top.
- Remove fat.
- Heat till warm and strain.
- Return to pot.
- Sautee shallot or onion.in butter.
- Add to liquid.
- Add both cans of corn.
- Add thyme.
- If a creamier soup is desired, break down some of the corn with immersion blender or transfer to blender and blend to desired consistency and return to pot.
- Bring to low boil and reduce heat.
- Add shrimp and cook for three minutes.
- Add cream or half and half.
- Pepper to taste.
- Add salt if needed. Taste first! Hambone aleady contributed salt.
Nutrition Facts : Calories 378.1, Fat 23.1, SaturatedFat 13.7, Cholesterol 160.1, Sodium 329.8, Carbohydrate 30.9, Fiber 3, Sugar 3.7, Protein 16.2
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