Savory Shrimp Chowder Food

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LOW COUNTRY SHRIMP CHOWDER



Low Country Shrimp Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
1 bunch scallions, thinly sliced (white and green parts separated)
1 bunch scallions, thinly sliced (white and green parts separated)
2 stalks celery, diced
1 green bell pepper, diced
2 tablespoons all-purpose flour
1 teaspoon Old Bay Seasoning
2 cups reduced-fat (2 percent) milk
1/2 cup long-grain white rice
1 1/4 cups corn kernels (from 2 ears corn)
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon dry sherry (optional)

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.

SHRIMP CHOWDER



Shrimp Chowder image

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

2 slices bacon, chopped
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1 teaspoon tomato paste
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 cups half-and-half
1 pound small red-skinned potatoes, halved or quartered if large
Kosher salt and freshly ground pepper
12 ounces medium shrimp, peeled, deveined and tails removed
1/2 cup loosely packed basil, torn into pieces

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.

SIMPLY DELICIOUS SHRIMP AND CORN CHOWDER



Simply Delicious Shrimp and Corn Chowder image

Ready, Set, Cook! Special Edition Contest Entry -- Made with Simply Potatoes Diced Potatoes with Onions, this is a creamy, delicious shrimp and corn chowder.

Provided by breezermom

Categories     Chowders

Time 1h

Yield 10 serving(s)

Number Of Ingredients 22

1 1/2 lbs fresh shrimp, unpeeled, medium size (I buy mine at the local fish market already peeled and deveined...saves time!)
olive oil flavored cooking spray
1 teaspoon olive oil
1/4 cup onion, chopped
1 cup celery, chopped
1 cup red sweet bell pepper, diced
3 garlic cloves, minced
1/2 cup all-purpose flour
21 ounces chicken broth
1 1/2 cups water
1 cup carrot, diced
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/8 teaspoon ground nutmeg
3 cups Simply Potatoes Diced Potatoes with Onion
2 (12 ounce) cans evaporated milk
2 (8 3/4 ounce) cans salt-free cream-style corn
1 teaspoon hot sauce
1 lb fresh crabmeat, drained and picked of shells
1 tablespoon cilantro, chopped
salt (depends on your chicken broth)

Steps:

  • Peel and devein shrimp. Rinse under cold water and set aside. Keep cold.
  • Coat a dutch oven with cooking spray; add the oil, and place over medium high heat until hot. Add the onion, celery, red pepper, and garlic. Cook until tender.
  • Add the flour and cook, stirring constantly for one minute. Gradually add in the chicken broth, water, carrots, bay leaves, thyme, nutmeg, and white pepper.
  • Bring to a boil, and cook for 10 minutes, then add the Simply Potatoes Diced Potatoes with Onions. Cook for 10 minutes more.
  • Stir in the milk, corn and hot sauce. Return to a boil. Add the shrimp, crabmeat, and cilantro; cook 5 minutes or until the shrimp turn pink, stirring constantly.
  • Remove and discard the bay leaves and serve.

QUICK SHRIMP CHOWDER



Quick Shrimp Chowder image

I tend to be a purist and I'm not too keen on any recipe that starts with "cream of". However, this recipe, from Southern Living, is really good. My husband loves it and all my friends have asked for the recipe. Try it and see if you agree.

Provided by Irish Rose

Categories     Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 medium onion, chopped
2 (10 3/4 ounce) cans cream of potato soup
3 1/2 cups milk
1/4 teaspoon red pepper flakes
1 1/2 lbs fresh shrimp, peeled and cut into pieces
1 cup monterey jack cheese

Steps:

  • Melt butter in a Dutch oven over medium heat, add onion and saute 8 minutes or until tender.
  • Stir in cream of potato soup, milk and pepper and bring to a boil.
  • Add shrimp, reduce heat and simmer, stirring often, until shrimp turns pink.
  • Stir in cheese until melted.
  • Serve with oyster crackers if desired.

Nutrition Facts : Calories 576.2, Fat 28, SaturatedFat 16, Cholesterol 337.2, Sodium 1774.1, Carbohydrate 28.6, Fiber 1, Sugar 3.9, Protein 51

NEW ENGLAND SHRIMP CHOWDER



New England Shrimp Chowder image

This is a great chowder! Soups of any kind are a comfort food,welcome any time. You can add your own personal touch, whether it be fresh herbs other kinds of fish. Soups soothe the soul. You can substitute 1/2 bag of a 32 oz. bag of Southern-style hash browns instead of the peeled potatoes. This chowder freezes well.

Provided by FLUFFSTER

Categories     Chowders

Time 1h10m

Yield 14 cups

Number Of Ingredients 17

1 1/2 lbs fresh shrimp, unpeeled, medium size
1 cup onion, chopped
1 cup celery, chopped
1 cup red bell peppers or 1 cup green bell pepper
3 garlic cloves, minced
1 tablespoon vegetable oil
1/2 cup all-purpose flour
32 ounces chicken broth (fresh, or 2 16 oz. cans)
4 cups potatoes (peeled and finely chopped)
1 cup carrot, chopped
1/2 teaspoon salt (to taste)
1/4-1/2 teaspoon white pepper, ground
1/4 teaspoon dried thyme
2 bay leaves
2 cups half-and-half, . (or equal parts milk and cream, half and half has 10-12% milk fat)
1 (15 ounce) can cream-style corn
1 teaspoon hot sauce (more or less, to your liking)

Steps:

  • Peel shrimp, and devein, if desired; set aside.
  • Cook onion, celery, bell pepper, and garlic in 1 tablespoons oil in large Dutch oven, stirring often, about 8 minutes,or until garlic is tender.
  • Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth and next 6 ingredients.
  • Bring to a boil; reduce heat, and simmer, stirring often, 20 minutes or until potatoes are tender.
  • Stir in half and half,corn, and hot sauce; return to a boil. Add peeled shrimp; cook, stirring often, 5 minute, or until the shrimp turn pink.
  • Remove and discard bay leaves.

SHRIMP CHOWDER



Shrimp Chowder image

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

Categories     Dinner     Lunch

Time 3h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds peeled and deveined cooked small shrimp
3 ounces cream cheese, cubed

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 CHOWDER



Shrimp Chowder image

Creamy and yummy, and very easy to make.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Chowders

Yield 4

Number Of Ingredients 9

½ cup sliced celery
⅓ cup finely diced onion
2 tablespoons margarine
1 (8 ounce) package cream cheese, diced
1 cup milk
1 ½ cups cubed potatoes
½ pound frozen cooked shrimp, thawed and drained
2 tablespoons dry white wine
½ teaspoon salt

Steps:

  • In a large stock pot saute celery and onions in margarine.
  • Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
  • Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 16.4 g, Cholesterol 181.3 mg, Fat 27.1 g, Fiber 1.7 g, Protein 21.9 g, SaturatedFat 14 g, Sodium 722.1 mg, Sugar 4.4 g

CROCK POT SHRIMP CHOWDER



Crock Pot Shrimp Chowder image

Make and share this Crock Pot Shrimp Chowder recipe from Food.com.

Provided by bmcnichol

Categories     Chowders

Time 3h35m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup chopped onion
2 teaspoons butter
2 (12 ounce) cans evaporated milk
2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1 (11 ounce) can white corn, drained
1 teaspoon creole seasoning
1/2 teaspoon garlic powder
2 lbs cooked small shrimp, peeled and deveined
1 (3 ounce) package cream cheese, cubed

Steps:

  • In a small skillet, saute onion in butter until tender.
  • In crockpot, combine the onion mixture, 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.

SAVORY SHRIMP CHOWDER



Savory Shrimp Chowder image

Ready, Set, Cook! Special Edition Contest Entry: Tried and true chowder recipe. Serve with warm sourdough bread and green salad for a perfectly delicious and satisfying meal.

Provided by Jellybean

Categories     Potato

Time 25m

Yield 1 large pot, 8-10 serving(s)

Number Of Ingredients 13

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1/2 cup green onion, chopped
1 cup celery, chopped
1 cup red bell pepper, diced
14 ounces chicken broth
3/4 cup butter
3/4 cup flour
1 1/2 tablespoons salt
1 teaspoon pepper
1 quart half-and-half
1 1/2 lbs frozen cooked baby shrimp, thawed and rinsed well
3 tablespoons white wine vinegar
2 slices bacon, cooked crisp and crumbled

Steps:

  • Place veggies in medium sauce pan. Add chicken broth (and some water, if necessary) to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes.
  • Meantime, melt butter in large pan, add flour, salt and pepper. Whisk until blended.
  • Slowly add half-and-half to butter/flour roux & whisk constantly until smooth and thickened. (Will be a fairly thick white sauce at this point - about 15 minutes).
  • Carefully add veggies & liquid to white sauce in large pan.
  • Add shrimp and vinegar to chowder. Heat through.
  • Season with salt and pepper to taste.
  • Top individual servings with crumbled bacon.

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