CORN AND SHRIMP CHOWDER
The best of corn and seafood chowders come together in one delicious dish!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 7
Number Of Ingredients 12
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.
Nutrition Facts : Calories 420, Carbohydrate 45 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 10 g, TransFat 1/2 g
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
SHRIMP AND POTATO CHOWDER
Use shrimp for this variation on a New England-style chowder.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large wide pot or medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally until crisp, about 5 minutes. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until toasted, about 30 seconds. Scatter the flour over the onion and cook, stirring with a wooden spoon to make a paste, about 1 minute.
- Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season with salt and a generous grinding of pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, until the potatoes are tender, about 15 minutes.
- Stir the shrimp into the soup and cook until just opaque and firm, 4 to 5 minutes. Remove from the heat and stir in the basil. Adjust the consistency of the soup with a little water if it?s become too thick and adjust the seasoning with additional salt and pepper.
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 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
SHRIMP CORN CHOWDER
Is there anything more delicious than a thick, creamy chowder with corn and potatoes? Yeah. The same-with shrimp added!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large stockpot, over medium-high heat, melt butter until it just begins to bubble. Now toss in the chopped scallions and continue cooking on medium-high heat until the scallions are wilted. Add both packages of cream cheese, blending with a wooden spoon until the cream cheese has melted completely. Now blend in the seafood seasoning.
- Pour shrimp stock into the cream cheese mixture, blending together with a wire whisk until smooth. Blend in the warmed half-and-half. Allow the mixture to simmer, stirring occasionally with a wooden spoon, until there is steam rising from the pot. Add the diced potatoes, keeping the heat on medium-high. Stir occasionally, allowing the potatoes to cook 25 min. or until fork-tender.
- Once potatoes are tender, add the steamed shrimp (see Tip); stir. Add drained corn and cream of potato soup; stir until blended. Reduce heat to low and simmer for 10 min., stirring frequently with a wooden spoon so soup does not scorch.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POTATO SHRIMP CHOWDER
With only three ingredients, this chowder couldn't be any simpler! "I like recipes that get me out of the kitchen in a flash," says Martha Castille of Opelousas, Louisiana. "I often serve this dish with crackers or hot bread and a green salad."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3 quarts).
Number Of Ingredients 3
Steps:
- In a large saucepan, prepare soup mix according to package directions, adding the mixed vegetables. Stir in shrimp; cook 5-6 minutes longer or until heated through.
Nutrition Facts : Calories 143 calories, Fat 3g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 584mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
SHRIMP CHOWDER
I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana
Provided by Taste of Home
Time 3h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
BACON, SHRIMP, AND CORN CHOWDER
As with most chowders, this is much better served the second day. Let it sit in the fridge overnight, reheat and serve! Sometimes I will add some crushed red pepper when I saute the onion. The Maine shrimp can be substituted with other small shrimp.
Provided by Kim127
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a stockpot, cook 3 slices of the bacon until crisp. Remove bacon, drain and crumble; set aside. Reserve 2 tablespoons bacon drippings.
- Add the onion and saute in bacon drippings until tender, about 8 minutes.
- Placed chopped pototoes over onions and add enough water to cover the potatoes. Add 1 tsp of Mrs Dash.
- Bring to a boil, reduce heat to medium and cook until potatoes are tender.
- Meanwhile, cook remaining bacon; drain and crumble.
- Add corn, bacon and shrimp and cook until the shrimp are opaque.
- Remove from heat and let cool slightly.
- Stir in evaporated milk.
- Stir in light cream.
- Stir in milk (depending upon how thick you like your chowders, you may add more or less milk at this point).
- Add 2 tsp Mrs Dash.
- Reheat soup to just boiling, but do not boil.
- Add salt and pepper to taste.
- Remove from heat and cool.
- Refrigerate overnight and slowly reheat to serve.
Nutrition Facts : Calories 1068.5, Fat 77.3, SaturatedFat 42, Cholesterol 369.5, Sodium 1163.3, Carbohydrate 60, Fiber 5, Sugar 5.3, Protein 38.2
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- 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.
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5/5 (1)Servings 6Cuisine AmericanTotal Time 55 mins
- Now toss in the chopped scallions and continue cooking on medium-high heat until the scallions are wilted.
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- Now, there are a few ways to roast a pepper. Over an open flame, in a dry saute pan, on a grill; or, in a 450 degree oven. Any method will work the same. Make sure that the skin is charred and blackened on all sides. Then transfer the peppers to a small bowl, and cover with plastic wrap for 10-15 minutes. Once cooled - use the back of a knife, and scrape off the skin, as well as the seeds and ribs on the inside. DO NOT rinse under water, it gets rid of all that good flavor you just developed. Then, chop and set to the side. These can be done a day or two in advanced if needed.
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4.4/5 (5)Category SoupCuisine SouthernTotal Time 43 mins
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- Add onion, red bell pepper, and celery to Dutch oven and cook 5 minutes, stirrinng occasionally.
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