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.
SHRIMP AND POTATO CHOWDER
Use shrimp for this variation on a New England-style chowder.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large wide pot or medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally until crisp, about 5 minutes. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until toasted, about 30 seconds. Scatter the flour over the onion and cook, stirring with a wooden spoon to make a paste, about 1 minute.
- Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season with salt and a generous grinding of pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, until the potatoes are tender, about 15 minutes.
- Stir the shrimp into the soup and cook until just opaque and firm, 4 to 5 minutes. Remove from the heat and stir in the basil. Adjust the consistency of the soup with a little water if it?s become too thick and adjust the seasoning with additional salt and pepper.
BACON, SHRIMP, AND CORN CHOWDER
As with most chowders, this is much better served the second day. Let it sit in the fridge overnight, reheat and serve! Sometimes I will add some crushed red pepper when I saute the onion. The Maine shrimp can be substituted with other small shrimp.
Provided by Kim127
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a stockpot, cook 3 slices of the bacon until crisp. Remove bacon, drain and crumble; set aside. Reserve 2 tablespoons bacon drippings.
- Add the onion and saute in bacon drippings until tender, about 8 minutes.
- Placed chopped pototoes over onions and add enough water to cover the potatoes. Add 1 tsp of Mrs Dash.
- Bring to a boil, reduce heat to medium and cook until potatoes are tender.
- Meanwhile, cook remaining bacon; drain and crumble.
- Add corn, bacon and shrimp and cook until the shrimp are opaque.
- Remove from heat and let cool slightly.
- Stir in evaporated milk.
- Stir in light cream.
- Stir in milk (depending upon how thick you like your chowders, you may add more or less milk at this point).
- Add 2 tsp Mrs Dash.
- Reheat soup to just boiling, but do not boil.
- Add salt and pepper to taste.
- Remove from heat and cool.
- Refrigerate overnight and slowly reheat to serve.
Nutrition Facts : Calories 1068.5, Fat 77.3, SaturatedFat 42, Cholesterol 369.5, Sodium 1163.3, Carbohydrate 60, Fiber 5, Sugar 5.3, Protein 38.2
CAJUN SHRIMP & POTATO CHOWDER
Warm up with a dash of Cajun spice! This fast and easy chowder recipe brings the authentic flavors of Louisiana to your table in 35 minutes.
Provided by Simply Potatoes
Categories Potato
Time 35m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in 2-quart saucepan over medium heat. Add shrimp, onion and green pepper. Cook, stirring occasionally, until shrimp is no longer pink. Add Simply Potatoes, broth and Cajun seasoning. Bring to a boil. Reduce heat to low. Cook 20 to 25 minutes, stirring occasionally, until Simply Potatoes are tender.
- In small bowl stir together flour and water until smooth. Slowly add flour mixture to soup. Stir in tomatoes. Cook until mixture is thickened and heated through.
Nutrition Facts : Calories 524.6, Fat 19.4, SaturatedFat 3, Cholesterol 286.5, Sodium 2621, Carbohydrate 42.1, Fiber 8, Sugar 17.3, Protein 46.3
BACON SEAFOOD CHOWDER
A delicious chowder made from tender white fish, scallops, shrimp, a hint of bacon, white wine and cream, melded together in fragrant fish stock and garnished with fresh dill. Special enough to serve for company, or to give your family a real treat. You can substitute clams for scallops, if you wish, and if you prefer not to add wine, use 4 cups of fish stock instead of 3.
Provided by Daydream
Categories Chowders
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan, heat the oil, then add the bacon and cook over low heat for 5 minutes.
- Next add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often.
- Add the butter to the pan, and when melted, toss in the flour and cook for a minute, being careful it does not burn on the bottom of the pan.
- Add the wine and fish stock and, whilst continually stirring, bring it to the boil, then decrease the heat and simmer uncovered for 5 to 10 minutes until carrots and potato are just tender.
- Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently.
- Lastly, add the scallops, shrimps, cream, parsley.
- Mix well, and heat for 5 minutes without boiling, or until scallops and shrimps are cooked and tender.
- Season to taste with salt and pepper, and serve garnished with dill.
Nutrition Facts : Calories 522.9, Fat 27.3, SaturatedFat 13.6, Cholesterol 192, Sodium 481.4, Carbohydrate 26.5, Fiber 2.7, Sugar 2.9, Protein 35.2
BACON AND POTATO CHOWDER
Very filling, tasty, and easy to make. For best results, buy a good, very smokey bacon from a butcher shop.
Provided by Kat2355
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
- In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
- Add potatoes, water, bouillon cubes to pot.
- Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
- Mix flour with a small amount of evaporated milk, making a paste.
- Gradually stir in remaining milk.
- Add to potato mixture.
- Cook over medium heat until mixture comes to a boil and thickens.
- Stir often to ensure the soup doesn't burn on the bottom of the pot.
Nutrition Facts : Calories 188, Fat 6, SaturatedFat 2, Cholesterol 8.6, Sodium 830.1, Carbohydrate 28.7, Fiber 3.3, Sugar 3.1, Protein 5.3
CRAB, SHRIMP, & POTATO CHOWDER
This is a thick, creamy, and very flavorful chowder, and would be amazing in a bread bowl. I've made a lot of modifications to the original recipe as far as the ingredients go, and I've marked those with an asterisk, and I clarify it in the directions. I suggest reading through the recipe before shopping for your ingredients, just in case. Prep and cooking times are estimated.
Provided by collettem
Categories Chowders
Time 1h
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 18
Steps:
- * Instead of buying multiple small shallots, you can use one plum-sized shallot. It comes to a little more than 1/4 cup, but it still tastes great.
- * If using dried herbs, it's suggested that you use less than the called-for amount, but I used about 3 teaspoons dried thyme and parsley in my modified version.
- * I increased the amount of black pepper to about 1 1/4 to 1 1/2 teaspoons I like pepper, and 1/2 teaspoons just didn't seem like nearly enough.
- * If not using canned broth, 2 cups of broth works well.
- * I used two 6 oz. cans of crab meat each time I've made this chowder.
- * I used I lb. of extra-large shrimp, cut into small pieces.
- * This recipe did not call for any salt, but the first time I made it I found it to be somewhat sweet. Since it's such a large amount of chowder, I added about 3/4 tsp of salt, but feel free to add more or less depending on your tastes.
- 1) In a large saucepan over medium-high heat, melt 2 tablespoons of butter.
- 2) Add onion, shallots, celery, red pepper, and garlic. Saute for 4 minutes or until vegetables are tender.
- 3) Add potatoes and saute for an additional 1 minute.
- 4) Sprinkle flour over the mixture one tablespoon at a time, stirring well. Cook the mixture for one minute more.
- 5) Add one more tablespoon of butter if the mixture if desired.
- 6) Stir in cream, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently.
- 7) Cover, reduce heat, and simmer for 20 minutes or until the potatoes are tender, stirring occasionally.
- 8) Stir in crab, shrimp, and parsley and cook for an additional 5 minutes, or until the chowder has reached the desired thickness. Continue to stir occasionally until done.
Nutrition Facts : Calories 453.1, Fat 31.8, SaturatedFat 19.2, Cholesterol 167.1, Sodium 659.3, Carbohydrate 28.7, Fiber 2.5, Sugar 4.1, Protein 15.8
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