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
MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
SHRIMP CHOWDER
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
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
SHRIMP AND CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
- Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.
SHRIMP AND CORN CHOWDER
Shrimp and corn chowder will warm you up!
Provided by DotDot
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes.
- Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.
- Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.
Nutrition Facts : Calories 420 calories, Carbohydrate 40.7 g, Cholesterol 203.6 mg, Fat 19.3 g, Fiber 4.1 g, Protein 24.1 g, SaturatedFat 11.4 g, Sodium 366.5 mg, Sugar 4.6 g
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 CRAB CHOWDER
This delicious Shrimp and crabmeat chowder is sure to bring smiles to your table. Just don't forget the loaf of crusty bread to enjoy with the soup,
Provided by Chef Dennis Littley
Categories Appetizer
Time 45m
Number Of Ingredients 12
Steps:
- start a seafood stock with any fish pieces, or scrap, shrimp shells or fish bones you may have on hand. ( you may use clam juice instead)
- add the butter to a 4 quart sauce pan with all of the rough cut vegetables and allow to cook until they begin to soften.
- Add the flour to the vegetables and mix well, to make a roux, allow this to cook for at least 5 minutes to get rid of the raw flour taste.
- add the heated stock to the roux mixture and blend well.
- add in the heavy cream and season.
- allow chowder to simmer for 20-30 minutes.
- add the chopped shrimp pieces and allow to cook in the chowder for 3-5 minutes
- Before serving add in your crab meat.
Nutrition Facts : Calories 703 kcal, Carbohydrate 32 g, Protein 58 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 767 mg, Sodium 2631 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
Steps:
- Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
- Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
SHRIMP CHOWDER
I love shrimp, and I love soups. This combines both loves quite well, an offers a great alternative to the usual soups and shrimp dishes.
Provided by JackieOhNo
Categories Chowders
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In medium saucepan, melt butter. Saute celery and shallots for 5 minutes.
- Add clam juice, potato, bay leaf, and thyme. Bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender (about 10 minutes).
- Add half-and-half and shrimp. Simmer over low heat until shrimp are cooked through, about 10 minutes.
- Season with salt and white pepper to taste.
Nutrition Facts : Calories 436.4, Fat 18.5, SaturatedFat 10.6, Cholesterol 221.7, Sodium 680.6, Carbohydrate 38.4, Fiber 3.2, Sugar 5.1, Protein 29.1
SHRIMP & CLAM CHOWDER
My husband John made this and Oh My Word! It is Amazing!! So full of flavor!
Provided by Lauren Conforti
Categories Seafood
Number Of Ingredients 17
Steps:
- 1. Render bacon fat. Add butter & shrimp, cooking until shrimp is pink.
- 2. Add onions & celery and sauté until translucent. Near the end, add garlic & sauté until fragrant.
- 3. Deglaze the pan with white wine, chicken stock & reserved clam juice.
- 4. Add potatoes, thyme & tarragon. Simmer until potatoes are tender.
- 5. Add milk, cream & clams. Bring to a light simmer then remove from heat. Salt & pepper to taste. Add potato flakes, or crush some cooked potato to thicken, if desired.
- 6. Let set for 1 hour for flavors to marry. Return to a light simmer, then garnish & serve.
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.
SIMPLE SHRIMP CHOWDER
Shrimp fans will be bowled over by this tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through. If desired, top with additional minced fresh thyme.
Nutrition Facts : Calories 268 calories, Fat 12g fat (7g saturated fat), Cholesterol 120mg cholesterol, Sodium 901mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
CLAMS AND SHRIMP
Make and share this Clams and Shrimp recipe from Food.com.
Provided by cervantesbrandi
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and pepper and let the veggies soften up 10 minutes, stirring occasionally. Next add the garlic and the corn and stir to combine.
- Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 8 minutes.
- Pat shrimp dry and toss with a rounded tablespoon of seafood seasoning. Add the shrimp and clams and replace the cover.
- Cook until shrimp are pink and firm and the clams have opened up, 7 minutes. (During the cooking time I tend to leave the temperature on medium high so that the soup continues at a rapid boil.).
CREAMY SEAFOOD CHOWDER
Steps:
- In medium saucepan, boil the cut potatoes until they are fork tender and then drain them.
- Melt 2 tbsp of butter in a large stock pot, then add the onion and cook until they're translucent. Add the celery, cooked potatoes, basil, and pepper to the stock pot, then saute for another 10 minutes. Now, add the clam juice to the pot, bring to a boil, and simmer, uncovered for another 15 minutes. Add your shrimp and scallops to the broth and continue to simmer.
- When the broth has been simmering for about 10 minutes, begin to make your roux by melting the remaining butter in a small saucepan. Whisk in the flour then cook over low heat until it browns, stirring constantly, about 2-3 minutes.
- Ladle some of the simmering broth into the roux and whisk them together until smooth. Add this mixture to the chowder broth and allow it to simmer for a few minutes until the broth has thickened.
- Add the clams and your half and half or cream to the stockpot and simmer for a few more minutes, until the chowder is heated through and the clams are cooked. Salt to taste.
SEAFOOD CHOWDER WITH CLAMS, SHRIMP, AND FISH
Creamy chowder with an abundance of clams, shrimp and fish for hearty soup to please a crowd.
Provided by Judy Purcell
Categories Soup
Time 1h45m
Number Of Ingredients 19
Steps:
- Cut bacon into 1/4 inch strips and cook in a soup pot over medium heat until fat is rendered and bacon is crisp. Drain on a paper towel-lined plate and retain the bacon fat.
- While the bacon is frying, prepare all other ingredients before starting soup. To prepare the clams, drain the juice into a large measuring cup or bowl and then strain through a fine mesh sieve to trap any sand or debris. NOTE: If you don't have a fine sieve, line a colander with cheese cloth before straining the juice.
- Saute all the onions in 2 tablespoons of the rendered bacon fat in the soup pot until tender, about 8 minutes.
- Add the potatoes, celery root, celery, parsnips, clam juice, dried and fresh thyme, salt and white pepper. Simmer uncovered until vegetables are just fork tender, about 10 minutes.
- In a blender, puree 1/4 of the raw shrimp with 3/4 cup of the soup (cooked vegetables and liquid) from the soup pot. (Add up to a 1/4 cup of water to thin the mixture if too thick for the blender to puree well.) Add this puree back to the soup.
- Stir in cream, milk, liquid smoke, bacon, clams, fish, and the rest of the shrimp to the soup pot; simmer for 20-30 minutes to cook and meld flavors. Taste and finish with freshly ground black pepper and salt, as desired.
Nutrition Facts : Calories 468 kcal, Carbohydrate 12 g, Protein 28 g, Fat 33 g, SaturatedFat 16 g, Cholesterol 233 mg, Sodium 1113 mg, Sugar 4 g, ServingSize 1 serving
SHRIMP & CLAM CHOWDER
This is a very rich, great tasting chowder. Perfect for fall and winter, or if your in the mood for some comfort food. Note: I've only used smoked paprika in this dish, not sure how regular paprika will taste, (if you decide to include it) it is optional...**This recipe has been updated, thank you to my reviewers :D
Provided by MacaroniMandy
Categories Chowders
Time 50m
Yield 6-9 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes in separate pot about 10 minutes, drain, and set aside.
- In a large pot melt butter on medium heat.
- Add onion and garlic, do not brown and cook until onion is iridescent.
- Slowly stir in flour & half and half.
- Add mushrooms, potatoes, white wine, and milk or water.
- Drain the clam juice into the pot and set clams to the side.
- Add paprika, bay leaf, salt & pepper.
- Simmer for 10 minutes.
- Add clams & shrimp and continue to simmer for another 8 - 10 minutes.
- Add parsley right before serving.
- and -- your done!
THE BEST SHRIMP AND BLUE CRAB CHOWDER
This is a rich, creamy, extremely flavorful, chowder house-quality seafood chowder! Once your guests have tasted it, they won't be able to stop eating. It's even great re-heated for leftovers. Best results if the chowder is allowed to sit in the fridge overnight and then heated in a slow cooker the next day! Absolutely delicious!
Provided by Basil
Categories Soups, Stews and Chili Recipes Chowders
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium-high heat. Saute onion, celery, and garlic until tender, about 8 minutes. Add flour and cook, stirring constantly, for 1 minute. Stir in broth. Add potatoes, clam juice, wine, seafood seasoning, and hot sauce. Bring to a boil, cover, and reduce heat. Simmer, stirring chowder occasionally, until potatoes are tender, 15 to 20 minutes.
- Mix shrimp bisque with an equal amount of half-and-half and pour into the chowder. Cook until heated through, about 5 minutes. Stir in shrimp and crabmeat. Simmer until shrimp just turns pink, about 5 minutes.
Nutrition Facts : Calories 491 calories, Carbohydrate 23.6 g, Cholesterol 214.2 mg, Fat 25.3 g, Fiber 1.3 g, Protein 34 g, SaturatedFat 12 g, Sodium 1590.6 mg, Sugar 2.6 g
SCALLOP AND SHRIMP CHOWDER
Make and share this Scallop and Shrimp Chowder recipe from Food.com.
Provided by KLHquilts
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion and celery in skillet or dutch oven coated with cooking spray for about 5 minutes (or until tender).
- Add minced garlic and saute another minute.
- Add diced potato, 1/2 teaspoons salt, and 3/4 teaspoons pepper; cook another 2 minutes. Sprinkle flour over potato mixture and cook another minute or two.
- Add clam juice and skim milk; bring just to a boil, stirring constantly, and then reduce heat immediately. Simmer for about 20 minutes, or until potatoes are tender.
- With a slotted spoon, remove at least 2 cups of potato/celery/onion mixture. Puree and add back to soup.
- Stir in remaining salt and pepper, as well as aniseseed and thyme. (Note re: anise -- it makes a big difference in flavor if you can buy whole aniseseed and grind it yourself. If not, just use bottled ground anise.) Simmer 10 minutes.
- Add scallops and shrimp; cook about 5 minutes, or until shellfish are cooked.
- Add half-and-half and cook a few more minutes, until heated thoroughly.
Nutrition Facts : Calories 280.9, Fat 4.8, SaturatedFat 2.5, Cholesterol 68.6, Sodium 1072.9, Carbohydrate 38.8, Fiber 3, Sugar 4.4, Protein 20.5
CREAMY SEAFOOD CHOWDER
This seafood chowder is a delicious, creamy soup filled with shrimp, scallops and fish.
Provided by Holly Nilsson
Categories Soup
Time 30m
Number Of Ingredients 17
Steps:
- Cook onion in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes.
- Add carrot, celery, potato, corn, broth and wine & bring to a boil. Reduce heat and simmer 10 minutes.
- Stir in seafood and cream. Cook until fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes.
- Stir in parsley and season with salt and pepper to taste.
Nutrition Facts : Calories 577 kcal, Carbohydrate 25 g, Protein 29 g, Fat 39 g, SaturatedFat 23 g, Cholesterol 301 mg, Sodium 1541 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
LOW COUNTRY SHRIMP CHOWDER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
SEAFOOD CHOWDER
Steps:
- In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.
More about "shrimp clam chowder food"
SEAFOOD CHOWDER RECIPE - BON APPéTIT
From bonappetit.com
4.9/5 (41)Estimated Reading Time 6 minsServings 8
- Melt 1 Tbsp. butter in a large heavy pot over medium heat. Cook onion and celery, stirring often, until translucent, about 5 minutes. Mix in Old Bay and 1 tsp. pepper; cook, stirring, 30 seconds. Add sherry; cook, stirring occasionally, until alcohol has cooked off, about 1 minute. Add ½ cup clam juice; bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes. Add stock and remaining 2 cups clam juice and bring to a boil. Add potatoes and simmer, uncovered, adjusting heat as needed, until just tender, about 5 minutes. Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, about 2 minutes. Remove from heat and stir in lobster meat if using.
- While the potatoes are simmering, melt remaining 1 Tbsp. butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until light blond in color, about 1 minute. Whisk in half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Cook, still whisking, until thickened and creamy.
- Stir half-and-half mixture into chowder ; return to medium heat. Bring to a simmer, stirring gently. Remove from heat; season with salt and more pepper. Ladle into bowls and serve with oyster crackers.
CLAM CHOWDER WITH CRAB AND SHRIMP - REGAN BARONI
From reganbaroni.com
Estimated Reading Time 3 mins
CLAM & SHRIMP CHOWDER - CHAD CHANDLER
From chadchandler.com
Estimated Reading Time 3 mins
QUICK & EASY KETO SEAFOOD CHOWDER - RECIPE - DIET DOCTOR
From dietdoctor.com
4.9/5 (143)Total Time 40 minsCategory MealCalories 792 per serving
10 BEST SHRIMP CHOWDER SOUP RECIPES | YUMMLY
From yummly.com
MOM'S CROCKPOT CLAM CHOWDER WITH CANNED SHRIMP - FOUR ...
From fourgenerationsoneroof.com
Servings 6Total Time 5 hrs 10 minsEstimated Reading Time 3 mins
- Combine half and half, canned potatoes, soup, frozen potatoes onion, butter, salt and pepper in Crockpot slow cooker. Mix ingredients. Cove and cook on low or 3 1/2 - 4 1/2 hours.
- Add clams and shrimp, stirring gently, cover and cook additional 30 minutes on low or until done.
SHRIMP CLAM CHOWDER | REALCAJUNRECIPES.COM: LA CUISINE DE ...
From realcajunrecipes.com
Servings 4Estimated Reading Time 30 secsCategory Soups & Salads
- In a medium saucepan, sauté onions in margarine, add shrimp and cook about 5 minutes. Add the corn and clam chowder and cook until the shrimp turns pink. Add salt and black pepper to taste and a dash of cayenne (optional).
EASY CORN AND SHRIMP CHOWDER RECIPE - CHEERFUL COOK
From cheerfulcook.com
5/5 (1)Total Time 55 minsCategory Main Course, SoupCalories 610 per serving
- Cook sliced bacon in a large pot (or Dutch oven) over medium heat until crispy. About 8-10 minutes. Transfer bacon onto a bacon towel and set aside. Remove all but 2 tablespoons of bacon fat.
- Add half and half, corn kernels, ½ of the cooked bacon, drained shrimp, and thyme. Simmer for an additional 10-15 minutes over medium-low heat. Season with salt and pepper. Serve and garnish with remaining bacon.
DAIRY FREE SHRIMP AND CLAM CHOWDER - EVERYDAYMAVEN™
From everydaymaven.com
Reviews 11Category SoupsCuisine AmericanTotal Time 1 hr 15 mins
- Heat a large soup pot or dutch oven over medium heat. Once hot, add bacon and 2 ounces (1/4 cup) of water. Cook 8 to 10 minutes, until water is evaporated and bacon begins to brown.
SHRIMP-AND-SMOKED-OYSTER CHOWDER RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category ChowderServings 6Total Time 1 hr
- In a large saucepan, combine the water and clam broth with the shrimp shells, smashed garlic, sherry, crushed red pepper, bay leaves and one third of the onion. Bring to a boil and simmer, covered, over low heat for 20 minutes. Strain the shrimp stock into a heatproof bowl and discard the solids.
- In a soup pot, heat the oil. Add the fennel, celery, bell pepper, minced garlic and the remaining onion. Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes. Uncover and cook until tender, 3 minutes longer. Add the tomatoes with their juices and the shrimp stock; bring to a simmer. Add the potato, season with salt and pepper and simmer until just tender, 15 minutes. Add the shrimp, grouper, oysters and Worcestershire sauce; simmer until cooked through, 3 minutes. Off the heat, stir in the buttermilk and parsley. Serve in deep bowls.
INSTANT POT CLAM CHOWDER WITH SHRIMP - TWOSLEEVERS
From twosleevers.com
4.7/5 (44)Total Time 20 minsCategory Main Courses, SoupsCalories 425 per serving
- Place bacon, onions, potatoes, garlic, thyme, bay leaves, salt, pepper, clam juice and water into the inner liner of the Instant Pot.
- Turn the Instant Pot on Sauté. When it is hot, add the cornstarch and water mixture and bring the soup to a boil to thicken. Once it boils, pour in clams, shrimp, the cream and fresh parsley. Stir and allow it to cook a minute or two to heat through, and then serve.
17 SIDES: WHAT TO SERVE WITH CLAM CHOWDER
From cookingchew.com
- Citrus Peanut Slaw. The fruity crunch of this salad will make one of the best side dishes for clam chowder! Definitely love the simple action list required of shred, peel, cut, combine, add, toss, cover and chill.
- Clam Chowder Potato Cakes. This side dish for clam chowder may just be entirely too perfect because it also uses clam chowder. Says so right there in the name Clam Chowder Potato Cakes!
- Jalapeño Cheddar Skillet Cornbread. Jalapeños have entered the chat! Production momentarily came to a complete halt as we had to check out this tantalizing clam chowder side of Jalapeño Cheddar Skillet Cornbread!
- Wilted Spinach with Bacon Salad. Another bacon option here! This time in the form of a highly versatile clam chowder side salad! Just think, once you have the ingredients prepped, only 15 minutes to done!
- Homemade Soft Pretzel Bites. Once you make these fun pretzel bites, you’ll be addicted. Can you see how they are the perfect side for clam chowder? Yes, they require some prep time and include active dry yeast, but it pays off in the end with beautiful bites you’ll be proud to serve from scratch!
- Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes. Easy sheet pan recipe coming at you as a clam chowder side of veggies like zucchini, squash and tomatoes.
- Biscuit Muffins. Perhaps you are more traditional when it comes to pairing soups and sides. We got you! The quintessential side for clam chowder is the biscuit!
- Vegan Apple Arugula Salad with Candied Walnuts, Dates and Feta. This tantalizing salad with crispy crunch and sweetness pairs great as a side dish for clam chowder.
- The Best Cornmeal Pancakes. It might sound odd to suggest pancakes as a side for clam chowder, but these salty sweet creations definitely hit the spot and are quite unique.
- Bacon Parmesan Pasta Salad. What do you get when you combine your favorite ingredients into one side dish? Bacon Parmesan Pasta Salad is what you get!
SHRIMP CHOWDER RECIPE {EASY AND SO CREAMY!} - SIMPLY STACIE
From simplystacie.net
4.6/5 (16)Total Time 30 minsCategory SoupsCalories 439 per serving
SHRIMP COCKTAIL, CRAB CAKES & CLAM CHOWDER
From legalseafoodsmarketplace.com
4.7/5 (27)Brand Legal Sea Foods Marketplace
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From legalseafoodsmarketplace.com
5/5 (21)Brand Legal Sea Foods Marketplace
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