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.
SOUTHWEST SHRIMP AND CORN CHOWDER
Make and share this Southwest Shrimp and Corn Chowder recipe from Food.com.
Provided by Epi Curious
Categories Chowders
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper and serrano chile to pan; saute' 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.
SHRIMP AND CORN CHOWDER
I just peeled this off a can of Carnation evaporated milk. This is the safest place where I know I won't lose it! :) Enjoy!
Provided by l0ve2c00k
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring 1/4 cup water to a boil.
- Add onion and bell pepper; cook over medium heat for 5 minutes or until tender.
- Add remaining water, corn, milk, and bouillon.
- Bring to a boil; reduce heat to low. Cook, stirring frequently for 15 minutes or until heated through.
- Stir in shrimp; cook for 3 minutes.
- Sprinkle with basil.
Nutrition Facts : Calories 329.9, Fat 2.7, SaturatedFat 0.6, Cholesterol 114.3, Sodium 1091.9, Carbohydrate 58.5, Fiber 4.9, Sugar 15.2, Protein 24.8
SHRIMP AND CORN CHOWDER
The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body. Tiny and virtually flavorless, annatto seeds, also known as achiote seeds, are commonly used throughout Latin America to add a distinctive reddish yellow color to sautéed foods. They are available in Latin markets and the Latin section of some supermarkets. At Zafra, Chef Maricel Presilla accents her Ecuadoran chowders, as well as grilled chicken and fish, with this crisp salsa. To turn up the heat, add 1 finely chopped fresh chile, such as cayenne or serrano. This delicious recipe is from Food & Wine, May 2001. MAKE AHEAD: The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months. The salsa can be refrigerated for up to 3 days. Note: Please check refrigeration times in the instructions, they are not included in prep or cook time.
Provided by NcMysteryShopper
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 310.3, Fat 7.2, SaturatedFat 2.5, Cholesterol 125.7, Sodium 528.4, Carbohydrate 37.6, Fiber 4.7, Sugar 15.2, Protein 27.6
SHRIMP AND CORN CHOWDER
This is a recipe that I have modified. It is a simple and delicious soup to make. It is one of my families favorites. Enjoy!
Provided by Amy Henson
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil over medium-high heat in large saucepan.
- Add onion and red pepper: cook over medium heat 5 minutes or until tender.
- Add 1/2 and 1/2, corn, and bouillon.
- Bring to a boil; reduce heat to low.
- Stirring frequently, for 15 minutes or until heated through.
- Stir in shrimp and basil; cook for 3 minutes.
Nutrition Facts : Calories 528.3, Fat 26.7, SaturatedFat 12.3, Cholesterol 166.7, Sodium 1055.1, Carbohydrate 57.4, Fiber 5.4, Sugar 6.9, Protein 23.1
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- Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.
- Quesadillas: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 (6-inch) flour tortillas in pan. Top each tortilla with 2 1/2 tablespoons preshredded reduced-fat Mexican blend cheese, 1 1/2 tablespoons chopped green onions, and 1 tablespoon chopped pickled jalapeño peppers. Cook 1 minute or just until cheese melts and tortilla is toasted. Arrange 1 (6-inch) flour tortilla over top of each quesadilla. Flip quesadillas; cook 30 seconds. Cut each quesadilla into 6 wedges, and serve with a small bowl of salsa.
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