SHRIMP CHOWDER
This easy-to-make shrimp chowder has both bacon and potatoes, making it hearty and slightly smoky.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
- Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
- Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.
POTATO SOUP WITH SHRIMP
This one-pot creamy potato soup with Shrimp is the ultimate comfort food on a chilly evening! This recipe calls for shrimp, potatoes, cheddar cheese and more. Creamy potatoes, shrimp, and bits of bacon in every bite is soup heaven.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 14
Steps:
- In a 4-quart saucepan, melt the butter and sauté the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt and pepper.
- In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2-3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheddar cheese and garnished with fresh dill.
- Cook's Note: If you don't have access to shrimp, use corn.
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 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.
PAULA DEEN'S POTATO SOUP WITH SHRIMP
When I saw Paula demonstrate this, I knew I had to try it. Believe me, it is yummy -- thick and potato-y. And the shrimp are a tasty surprise! Paula says if you don't have shrimp, you can add corn instead. You may use whole milk, reduced fat milk (2 percent) or low-fat milk (1 percent) in this recipe
Provided by Lorraine of AZ
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan, bring the salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 or 3 mintes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them and chop roughly into big chunks -- or not. Paula likes to leave her shrimp whole, so this is your preference.
- In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Do not allow to take on color. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Mine took longer to reach this point. I suggest covering the pot during this time. Add the half-and-half, salt and pepper.
- When heated through, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.
Nutrition Facts : Calories 549.5, Fat 20.1, SaturatedFat 11.8, Cholesterol 173.4, Sodium 929.8, Carbohydrate 64.9, Fiber 7.1, Sugar 4, Protein 28.5
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 CHOWDER
Provided by Food Network
Time 25m
Yield 3¾ c (900 ml)
Number Of Ingredients 10
Steps:
- 1. Place butter, celery, onion, carrot, marjoram, nutmeg, lemon juice, and chicken broth into the Vitamix container in the order listed and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase speed to Variable 4.
- 4. Blend for 10 seconds.
- 5. Pour into a 4-quart pan and simmer for 10 minutes. Add shrimp. Cook for 5 minutes or until shrimp is no longer pink. Add milk and maintain temperature. Serve immediately.
PAULA DEEN: JODI'S CREAM CHEESE AND SHRIMP DIP
This recipe is from Paula Deen's The Deen Family Cookbook. Jodi says you should let it sit in the fridge for 8 hours before eating, but the first round didn't even make it to the fridge. You can also add more sour cream if you want something chip-ready. Otherwise serve with toast or crackers.
Provided by AmyZoe
Categories Lunch/Snacks
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the shrimp, cream cheese, green onions, sour cream, mustard, and hot sauce well.
- Cover and refrigerate for atleast 8 hours before serving.
Nutrition Facts : Calories 90.1, Fat 4.5, SaturatedFat 2.6, Cholesterol 108.7, Sodium 165.2, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 11.3
CAJUN CORN AND SHRIMP CHOWDER
My husband makes this one and we are always standing in line waiting for the first bowl. Serve with hot crusty fresh bread. Outta sight!!
Provided by ratherbeswimmin
Categories Chowders
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a big soup pot melt the butter over medium heat.
- Add the onion, and saute about 3 minutes or until softened.
- Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
- Stir and cook for 1-2 minutes.
- Add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking).
- Lower the heat to medium, add in the corn and shrimp.
- Cook for 2-3 minutes or until the shrimp are pink.
- Add in the heavy cream; stir to combine.
- Taste and adjust seasoning as needed.
- Cook over low heat until it is heated through.
- Ladle into individual soup bowls.
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