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 CORN CHOWDER
This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.
Provided by john zelahy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 53m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 366 calories, Carbohydrate 40.3 g, Cholesterol 198.9 mg, Fat 11.5 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 4.5 g, Sodium 837.7 mg, Sugar 7.5 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
CORN CHOWDER II
A hearty and colorful cream-based chowder, great as a warm-up to crustless quiche and salad.
Provided by Kathleen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Melt butter slowly. Add onions and saute 3 minutes. Add flour, salt, pepper, sherry, cayenne, and parsley, and mix thoroughly. Add milk and cook until thick, raising heat if necessary. Add cans of corn, peppers, grated cheese. Let simmer on low for at least an hour.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 48.8 g, Cholesterol 48 mg, Fat 18.6 g, Fiber 4.3 g, Protein 11.1 g, SaturatedFat 11 g, Sodium 819.4 mg, Sugar 11.4 g
QUICK SHRIMP AND CORN CHOWDER
This light and flavorful chowder is perfect for late spring dinners.
Provided by Paige Grandjean
Time 35m
Yield Serves 4
Number Of Ingredients 11
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
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.
More about "corn chowder ii recipes recipes recipe for shrimp"
SHRIMP AND CORN CHOWDER RECIPE | LITTLE SPICE JAR
From littlespicejar.com
4.8/5 (29)Category Comfort FoodsServings 6Total Time 55 mins
- In a large dutch oven, heat 1 tablespoon of butter over medium-high heat and cook the shrimp for 4-7 minutes or until they become completely opaque on the outside. Remove the shrimp to a plate, set aside.
- Heat the remaining 3 tablespoons of butter and cook the onions and celery for 3-4 minutes. Add the garlic and the flour and continue to cook for an additional 2 minutes. When the flour starts to brown, add the smoked paprika, bay leaf, chicken stock, and diced potatoes. Bring the soup to a boil, stirring occasionally. Reduce the heat to low and simmer uncovered for 15 minutes. Add the corn and continue to cook for an additional 15 minutes.
- While the soup is simmering, reserve 8 shrimp and chop up the remaining shrimp into bite-sized pieces. Add the heavy cream, old bay seasoning, and chopped shrimp into the soup. Stir until the cream is incorporated and allow the chowder to heat through. Adjust seasonings to preference. Serve warm topped with scallions and remaining whole shrimp.
SHRIMP CHOWDER – BACON CORN SHRIMP ... - RECIPES JUST 4U
From recipesjust4u.com
4.5/5 (2)Total Time 45 minsCategory SoupCalories 445 per serving
- Leave a tbsp of the bacon fat in the Dutch oven and cook the shrimp until pink, about 3-4 minutes. Remove and add to the paper towels with the bacon.
- Add onions and garlic to the Dutch oven and saute for 2-3 minutes until the onion are tender and translucent.
BEST SHRIMP & BACON CORN CHOWDER RECIPE - HOW TO MAKE ...
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4/5 (3)Total Time 1 hr 10 mins
SHRIMP AND CORN CHOWDER - DAMN DELICIOUS
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4.7/5 (7)Estimated Reading Time 3 minsServings 4
SHRIMP CORN CHOWDER - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
5/5 (5)Category Soups And StartersCuisine AmericanTotal Time 40 mins
- SAUTE VEGETABLES: Heat butter or oil in a med-large saucepan to medium. Add onions, peppers, carrots and celery. Stir for 3-4 minutes until onions are translucent. Add garlic and stir another 30 seconds.
- ADD CORN, OTHER VEGETABLES, SEASONINGS AND BROTH: Stir in corn and diced potatoes, seasonings and broth (with cornstarch mixed in if using). Then lower heat, cover and simmer for about 15-20 minutes until potatoes and other vegetables are soft, stirring occasionally.
- FINISH THE CHOWDER: Increase heat again to medium high. When bubbling, add sausage (if using), snap peas (if using) and shrimp. Cook for about 3 minutes until shrimp are cooked (no longer translucent). Stir in cream if you like or 1/2 cup more broth. Taste and adjust seasonings/salt. Ladle into bowls and top with homemade or bought garlicky croutons and/or chopped parsley if desired.
SHRIMP AND CORN CHOWDER: CREAMY WITHOUT CREAM L PANNING ...
From panningtheglobe.com
5/5 (1)Total Time 45 minsCategory SoupCalories 517 per serving
- Put the cut potatoes and 1/2 teaspoon salt into a medium saucepan filled halfway with water. Bring to a boil and cook for 10 minutes, until potatoes are just tender. (They will soften up more in the soup) Drain and set aside.
- While the potatoes are boiling, cook bacon in a large kettle or dutch oven over medium heat until crisp, about 4 minutes. Transfer bacon to a paper-towel-lined plate. Pour drippings into a heat-proof bowl or mug. Wipe any blackened bits out of the pot. Return 1 tablespoon of drippings to the pot along with 1 tablespoon butter. Add onion and celery. Saute over medium-low heat until softened, about 8 minutes. Add garlic and thyme sprigs and sauté 2 minutes longer. Sprinkle flower into the pot and cook, stirring constantly, for 1 minute. Add milk, broth and bay leaf. Bring to a boil. Reduce to a simmer and cook 2 minutes. Add salt, black pepper, cayenne, shrimp, corn and cubed potatoes. Simmer until shrimp are just cooked through, about 4 minutes. Discard bay leaf and thyme stalks.
CORN AND SHRIMP CHOWDER RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
Reviews 4Servings 6Cuisine AmericanCategory Soup
- Start by removing the corn kernels from half the corn cobs. Why only half? The other half will be grated to produce a pulp that has tons of flavor and helps produce a smooth texture.
- With the remaining ears of corn, use the large holes of a box grater to take off the majority of the corn. Do this over a bowl so you don't loose any of the pulp and juices. If there is any remaining corn on the cob, scrape it off with the back of your knife.
- As long as you are grating the corn, why not grate the onion? This will also help give the chowder a smoother, creamier texture. If you don't want take the time, just chop it finely.
CORN AND SHRIMP CHOWDER - SAVOR THE BEST
From savorthebest.com
4.9/5 (11)Total Time 55 minsCategory Soups And StewsCalories 336 per serving
- Add the oil to a large stock pot or Dutch oven over medium-high heat and when it is hot add the chopped leek and celery, stirring frequently, cook about 5 minutes, until slightly softened. Add the red bell pepper, potatoes, chicken broth, wine and milk. Bring to a boil, reduce the heat to low and cook for 5-8 minutes.
- In a small dish, add the softened butter and the flour and mash them together with the back of a spoon to make a paste. Whisk the paste into the soup pot, raising the heat back to medium-high and cook for 2 minutes while continuing to whisk. Add the corn kernels, dill, thyme, salt and black pepper. Bring the chowder back to a brisk boil, reduce to simmer and cook for 8 to 10 minutes. Add the shrimp and turn off the heat, allowing the shrimp to cook in the hot chowder.
- Just before serving, squeeze the juice from the lemon over the top and stir to combine. Ladle into soup bowls, and serve piping hot with shrimp and dill garnishment.
SMOKY AND CREAMY CORN CHOWDER WITH SHRIMP - NERDS WITH KNIVES
From nerdswithknives.com
5/5 (1)Estimated Reading Time 5 minsServings 6Total Time 1 hr
- Stand corn on end in a large bowl. Using a large knife, cut kernels from cob (you should have about 4 1/2 cups, total); and set aside. Then into a 2nd smaller bowl. firmly scrape any pulp and milk remaining on cobs with back of knife (you’ll have about 1 cup pulp).
- Sauté bacon in a Dutch oven or large heavy-bottomed saucepan over medium-high heat, until crisp and golden brown, about 7 minutes. Remove with a slotted spoon and reserve.
- Reduce heat to medium-low, add leeks and cook, stirring often, until softened, about 5 minutes. Add garlic and jalapeño and sauté until fragrant, about 1 minute. Add sherry and cook until evaporated, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add stock. Add half and half and bring to a boil. Add potatoes, bay leaf, thyme, corn pulp and cream cheese; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved corn kernels and return to simmer for 5 minutes. Add shrimp and simmer until shrimp are opaque and just cooked through, 3-5 minutes. Discard bay leaf. Season with salt and pepper to taste. Ladle into serving bowls, sprinkle each bowl with some scallions, reserved bacon and a couple of jalapeño slices.
SPICY SHRIMP & SUMMER CORN CHOWDER RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (2)Calories 273 per servingServings 6
- Mix the shrimp, oil, salt, pepper, garlic powder, and cayenne in a small bowl and set aside to marinate.
- For the chowder, heat a large pot over medium heat, then all the oil. Saute the celery, red pepper, carrot, onion, and garlic for about 5 minutes, or until fragrant.
- Add corn, vegetable broth, paprika, salt, and black pepper to the pot. Bring to a slight boil, and then simmer uncovered for about 5 minutes, stirring occasionally.
CORN CHOWDER WITH SHRIMP RECIPE | MYRECIPES
From myrecipes.com
5/5 (13)Total Time 6 hrs 30 minsServings 6Calories 371 per serving
- Combine chicken broth, corn, onion, bell pepper, carrots, potatoes, bay leaf, 1 cup water and 1 tsp. salt in slow cooker. Cover and cook on low until vegetables are tender, about 6 hours.
- Puree 3 cups of soup in a blender and return to slow cooker. Stir in shrimp. Cover and cook until shrimp are pink and firm, 10 to 15 minutes. Stir in cream, if desired, and cook until warmed through, about 2 minutes. Season with salt and pepper, sprinkle with parsley and serve.
SMOKY CORN AND SHRIMP CHOWDER - RELISH
From relish.com
- Add onions, corn, smoked paprika and cayenne pepper to bacon drippings. Saute 10 minutes. Add flour, whisking well and cook 2 minutes. Add potatoes and milk. Cook 10 minutes or until thick and creamy. Add shrimp and cook until pink. Stir in arugula. Serve with crumbled bacon.
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