Soup Lobster Shrimp And Corn Chowder Recipe 465 Food

SHRIMP CORN CHOWDER

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
• Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
• Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
• Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
• Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
• Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

LOBSTER CORN CHOWDER

Steps:

• Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
• For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
• Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

SHRIMP CHOWDER

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 CORN SOUP

Steps:

• Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
• Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

SHRIMP & LOBSTER CORN CHOWDER

Steps:

• 1. Add the oil to a large pot. Add all the shrimp and lobster shells and stir until toasted and lightly browned. This takes about 5-8 minutes.
• 2. Add the chicken stock, wine and four reserved corncobs and bring to a boil. Lower the heat and simmer until the stock is reduced to about 2 ½ cups (about 25-30 minutes). In a separate large pot or Dutch oven, add the bacon and cook over medium high heat until the bacon is crispy. About 5 minutes. Add the onion, carrots, celery, pepper and corn kernels and cook until the vegetables are starting to get soft. About 5 minutes.
• 3. Meanwhile, strain the seafood and corn stock into the pot with the vegetables. Discard the shells and corn cobs - their job is done. Stir. Add the half and half and dried thyme and bring to a simmer.
• 4. Stir in the potatoes and get the mixture heated back up to a simmer. Reduce the heat to medium low and cook until the potatoes are tender. About 15 -19 minutes.
• 5. Stir in the shrimp and lobster, chives and a pinch of salt and some freshly ground black pepper. Add the fresh chives and stir. Cook until the seafood is cooked (about 5-8 minutes). Taste and add more salt and pepper if necessary. Serve in individual soup crocks with saltine crackers and more cut chives on top. FYI: I LOVE my soup crocks with the handles. I originally bought them to serve my French Onion Soup in but now use them for all my soups, stews and chilis. I love that I can grab the handle and serve. So much more convenient than trying to lift a bowl of hot soup; plus, they look great. Enjoy.
• NOTE: This is an old time favorite recipe of mine. It comes out every summer when the corn is fresh and the seafood is abundant. When I first found this recipe, it called for only Live Lobsters. Since fresh lobster can be hard to find at times and because it can be a lot of work, I switched to lobster tails. There is no loss of flavor here. I also substituted shrimp for ½ the lobster meat because it was more economical. Again, there is no loss in flavor. You can use any combination of lobster, shrimp or crab that you like. The key to making this great soup is the stock. And the flavor of that stock comes from the shells and corncobs so do buy your shellfish with the shells on so you can make this. HELPFUL TIP: Whenever I make shrimp, (Which is quite often since it is one of my favorite shellfish.) I put the shells in a baggie and keep them in the freezer. Then, I can just pull them out and make this stock anytime. I do the same with lobster shells. The more shells the better, so load up that pot and make the most wonderful stock using any additional shells you might have in the freezer. This recipe originally called for just heavy cream. Depending on my mood (and how tight the jeans are), I might use the half and half as I've noted here. BUT I've also made this soup with whole milk and skim milk too. Although the soup came out thinner, there are so many veggies and tons of seafood that I didn't mind that at all. The flavor is still there so if you are watching calories and fat, switch it up. Normally, I don't add the spicy hatch peppers but this year, I decided to add a little heat and it was really, really good. The kick cut through the richness of the soup and was the perfect balance. If you don't want the heat, just leave them out. As always, spice is a preference so if you are using the pepper, start out with a half and if you want more heat, add more. Jalapenos would work great here but because it is hatch pepper season here in California, that's what I used. This is a great dish to entertain with. People go nuts for it and it is easy to see why. This is classic chowder that everyone will love. ADDITIONAL NOTE: For the one person who doesn't like bacon (you know who you are) just use one tablespoon of olive oil instead of the bacon drippings to sauté your veggies. It works just fine. Enjoy.

SHRIMP AND CORN CHOWDER

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

Steps:

• Annatto Oil - In a small saucepan, combine 1 cup corn oil and 1/4 cup annatto seeds and bring to a simmer over low heat. Remove from the heat, cover and let cool. Strain the annatto-infused oil into a jar. Makes 1 Cup.
• Tangy Corn Salsa - In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen. Drain and let cool; pat dry. In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice. Season with salt and pepper and let stand at least 1 hour before serving. Makes about 1 1/2 cups.
• Chowder - In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 teaspoon of salt. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
• In a food processor, puree the corn with the milk. Pour the puree through a coarse strainer, pressing on the solids to extract as much liquid as possible.
• Heat the Annatto Oil in a large sauce-pan or enameled cast-iron casserole. Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes. Stir in the tomatoes and cook for 2 minutes longer. Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil. Simmer over moderately low heat until very flavorful, about 20 minutes.
• Pour the soup through a coarse strainer. Working in batches, puree the vegetables in a blender. Return the puree and the strained broth to the saucepan and bring to a simmer. Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes. Season with salt and serve in warmed soup plates or bowls with the Tangy Corn Salsa.

SHRIMP CHOWDER

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.

CORN SEAFOOD CHOWDER

Steps:

• In a large Dutch oven, cook the potatoes, green pepper, celery and onion in oil and butter over medium heat for 10 minutes or until onion is tender. Stir in seafood seasoning and bay leaf. Cook and stir for 2 minutes. , Add flour; stir until vegetables are coated. Gradually stir in the broth. Add milk and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until potatoes are tender. Stir in shrimp and crab; cook for 3 minutes or until shrimp turn pink.

LOBSTER SOUP

Steps:

• Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
• Add cream to desired consistency, and reheat. Season to taste.