SHRIMP AND WHITE CORN (HOMINY) CHOWDER
This chowder is really rich and delicious. The recipe was given to me by my friend Angie and it is her husband's recipe. My husband loves this stuff and asks me to make it all the time. If I can't find Rock Shrimp here in land locked Colorado, I'll use regular shrimp and cut it into bite sized pieces. There is a bit of effort to this recipe, but it is well worth it.
Provided by Sooz Cooks
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large stock pot.
- Saute onion, celery and carrot until tender, about 15 minutes.
- Add salt, pepper, cayenne and cloves.
- Add chicken broth and simmer for 15 minutes.
- Using a hand held blender, blend until smooth (I don't have one of these so I use my food processor in batches or electric blender. Or if you like your chowder with the chunks in it, as the recipe owner does, you can skip this step completely).
- Add hominy and simmer for 5 minutes.
- Mix 1 cup of the half and half with flour until smooth and add to stock pot.
- Add sugar, remaining half and half and shrimp. Bring mixture to the point of almost boiling.
- Add cheese and heat thoroughly, stirring until cheese is melted and soup is creamy.
Nutrition Facts : Calories 817.3, Fat 64.2, SaturatedFat 39.4, Cholesterol 295.4, Sodium 1213.1, Carbohydrate 28.1, Fiber 2.7, Sugar 5.5, Protein 33.2
SHRIMP AND HOMINY SOUP
Number Of Ingredients 15
Steps:
- 1. Prepare the chicken stock, if using homemade. Then, peel the shrimp and devein. Reserve the shrimp in a bowl and put the shrimp shells in a medium saucepan with the chicken broth, water, and ancho chiles. Bring to a boil then reduce the heat to low, cover and simmer 5 minutes. Remove from the heat and reserve the broth in the pan. 2. Heat the oil over medium heat in a large saucepan and cook the onion until softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the tomatoes, oregano, and cumin. Cook until the juices are reduced and the mixture is nearly dry. Pour the reserved broth through a mesh strainer directly into the soup pot, pushing to extract all the juices. Discard the solids. 3. Add the reserved shrimp, epazote, hominy, and salt to the pot. Bring to a boil then reduce the heat and simmer the soup until the shrimp are cooked, about 8 minutes. Divide the soup among 4 soup bowls. Add sliced avocado to each bowl. Serve hot, with lime wedges on the side.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SHRIMP AND HOMINY SOUP
Number Of Ingredients 15
Steps:
- 1. Prepare the chicken stock, if using homemade. Then, peel the shrimp and devein. Reserve the shrimp in a bowl and put the shrimp shells in a medium saucepan with the chicken broth, water, and ancho chiles. Bring to a boil then reduce the heat to low, cover and simmer 5 minutes. Remove from the heat and reserve the broth in the pan. 2. Heat the oil over medium heat in a large saucepan and cook the onion until softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the tomatoes, oregano, and cumin. Cook until the juices are reduced and the mixture is nearly dry. Pour the reserved broth through a mesh strainer directly into the soup pot, pushing to extract all the juices. Discard the solids. 3. Add the reserved shrimp, epazote, hominy, and salt to the pot. Bring to a boil then reduce the heat and simmer the soup until the shrimp are cooked, about 8 minutes. Divide the soup among 4 soup bowls. Add sliced avocado to each bowl. Serve hot, with lime wedges on the side.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SOUTHWEST CORN CHOWDER
This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.
Provided by Syd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
- Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
- Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 28.7 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 4.4 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 217.9 mg, Sugar 9.4 g
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