Sweet Corn And Shrimp Chowder Recipes

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QUICK SHRIMP AND CORN CHOWDER



Quick Shrimp and Corn Chowder image

This light and flavorful chowder is perfect for late spring dinners.

Provided by Paige Grandjean

Time 35m

Yield Serves 4

Number Of Ingredients 11

3 medium (1 lb., 5 oz. total) ears fresh shucked yellow corn
2 tablespoons unsalted butter
½ cup chopped yellow onion (from 1 small onion)
2 garlic cloves, chopped (about 2 tsp.)
1 ¾ cups lower-sodium chicken broth
10 ounces (6 medium) baby red potatoes, cut into 1⁄2-inch pieces
1 teaspoon kosher salt
¼ teaspoon black pepper
8 ounces medium-size peeled, deveined raw shrimp
2 tablespoons heavy cream
2 tablespoons sliced fresh chives

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.

SWEET CORN CHOWDER WITH SHRIMP AND RED PEPPERS



Sweet Corn Chowder With Shrimp and Red Peppers image

This recipe is quick and easy. My boys like it because the shrimp makes them think they are eating "high-style" (their words). I like it because it can be on the table in less than 30 minutes.

Provided by mary winecoff

Categories     Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 large yellow onion, finely chopped
1 large potato, peeled and diced
1 bay leaf
1/2 teaspoon dried marjoram, crumbled
1/8 teaspoon ground nutmeg
1 3/4 cups chicken broth
1 (17 ounce) can cream-style corn
1 (10 ounce) package frozen corn kernels, thawed
1 3/4 cups milk
1/4 teaspoon black pepper
1 (7 ounce) jar roasted red peppers, drained and thinly sliced
1 lb large shrimp, shelled and deveined

Steps:

  • Heat the oil for 1 minutes in a large saucepan over moderate heat.
  • Add the onion and saute, stirring until limp, about 5 minutes.
  • Add the potato, bay leaf, marjoram, nutmeg and stock and bring to a boil.
  • Lower the heat to moderate, cover and cook at a gentle boil until the potato is just tender, about 10 minutes.
  • Add the cream style corn, corn kernels, milk and black pepper.
  • Heat to moderate, add the red peppers and shrimp and boil gently, uncovered, until the shrimp are just cooked through, about 3 minutes.
  • Remove the bay leaf.

Nutrition Facts : Calories 486, Fat 11.2, SaturatedFat 3.7, Cholesterol 187.8, Sodium 1587.1, Carbohydrate 66.2, Fiber 6.2, Sugar 6.5, Protein 35.7

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