Corn And Shrimp Chowder Recipes

CORN AND SHRIMP CHOWDER

Steps:

• In 5- to 6-quart Dutch oven, cook bacon over medium-high heat 5 to 6 minutes, stirring frequently, until crisp. Stir in onion, celery, potatoes, frozen corn and thyme. Cook 5 to 6 minutes, stirring frequently, until onion and celery are softened.
• With wire whisk, beat in broth and flour. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
• Stir in half-and-half, shrimp, salt and pepper. Cover; cook 5 to 6 minutes, stirring occasionally, until shrimp are pink.

CORN AND SHRIMP CHOWDER

Steps:

• In a medium pot, combine the chicken broth and 1 pound of the corn.
• Bring the broth to a boil; immediately remove the pan from the heat.
• Working in batches, transfer the corn mixture to a blender or food processor and process until the corn is almost pureed but slightly chunky.
• Set aside.
• In a 6- to 8-quart pot over medium heat, saute the bacon pieces until the fat has been rendered and the bacon pieces are golden brown.
• Using a slotted spoon, transfer the bacon pieces to a platter lined with paper towels to drain.
• Set aside.
• Heat the skillet with the bacon drippings over medium heat and add the onion, bell pepper and celery.
• Cook, stirring, until the vegetables have softened, 10 to 12 minutes.
• Add the pureed corn mixture along with the remaining 1/2 pound corn kernels, the potatoes, milk, heavy cream and salt and pepper to taste.
• Bring the mixture to a boil, then immediately reduce the heat so the chowder is just barely at a simmer.
• Simmer the chowder until the potatoes are tender, 10 to 12 minutes.
• Add hot pepper sauce and additional salt to taste, if needed.
• Just before serving, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
• Add some of the shrimp, being careful not to crowd the pan.
• Saute until cooked through, 3 to 4 minutes.
• Transfer the shrimp to a plate.
• Repeat with the remaining butter and shrimp.
• Stir the chives and bacon into the hot soup.
• Ladle the soup into serving bowls and add 5 or 6 shrimp to each bowl.
• Serve immediately.
• If serving as a buffet, place the dish of sauteed shrimp next to the soup and let guests serve themselves.

SHRIMP AND CORN CHOWDER

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.

QUICK SHRIMP AND CORN CHOWDER

Steps:

• Cut kernels from corncobs (about 2 ¼ cups); place in a bowl. Using the large holes on a box grater, scrape pulp and liquid (about ½ cup) from cobs into bowl with kernels. Discard cobs.
• Heat butter in a large saucepan over medium-high. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in chicken broth, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until potatoes are just tender, 12 to 15 minutes. Add corn mixture; stir until well combined.
• Transfer 1 cup of the chowder to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds. Stir mixture back into remaining chowder. Bring to a simmer over medium. Add shrimp, and cook, stirring occasionally, until opaque and cooked through, about 3 minutes. Stir in heavy cream. Ladle into 4 bowls. Sprinkle each serving with chives.

SHRIMP CHOWDER

Steps:

• In a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs.
• Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil.
• Divide among bowls and top with more basil. Serve with bread if desired.

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.

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.

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.

CORN-AND-SHRIMP CHOWDER WITH BACON

Steps:

• Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Scrape length of each cob with a spoon to release pulp. Discard cobs.
• In a large saucepan, cook bacon over medium-high until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer bacon to paper towels.
• Add scallion whites and potatoes to pan; cook, stirring, until scallions have softened, 1 to 3 minutes. Add flour and cook, stirring, 1 minute. Add milk, seafood seasoning, thyme, and 2 cups water.
• Bring to a boil; reduce to a simmer and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add corn, shrimp, and scallion greens. Cook until shrimp are just opaque, 2 to 3 minutes. Season chowder with salt and pepper. Serve topped with bacon, with crackers alongside if desired.

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.