Sweet Corn And Shrimp Chowder Recipes

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SHRIMP CORN CHOWDER



Shrimp Corn Chowder image

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

6 slices bacon
1 cup chopped onion
½ cup chopped celery
1 teaspoon minced garlic
1 teaspoon fresh thyme
4 cups frozen corn kernels, thawed
2 cups chicken broth
½ cup half-and-half
½ teaspoon black pepper
½ teaspoon salt
1 pound fresh peeled and deveined shrimp

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



Shrimp and Corn Chowder image

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

2 tablespoons butter
2 leeks (white and pale green parts only), chopped
salt and ground black pepper to taste
2 tablespoons all-purpose flour
3 cups half-and-half
1 pound potatoes, peeled and chopped
1 (8 ounce) bottle clam juice
1 pound cooked shrimp
2 (8 ounce) bags frozen corn
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives

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

SWEET CORN AND SHRIMP CHOWDER RECIPE



SWEET CORN AND SHRIMP CHOWDER Recipe image

Provided by charlotteh371

Number Of Ingredients 16

2 tablespoons Olive Oil, plus more for drizzling
1 frozen package of whole Sweet Corn - (1 lb / 454 gr)
2 whole Gold Potatoes
4 slices Bacon
1 pound Large Shrimp, peeled and deveined and patted dry
1 tablespoon Butter
1 whole Onion, diced
1 teaspoonn Smoked Paprika (if you like more smoky flavor up to 1 Tablespoon)
¼ teaspoon Cayenne Pepper
¼ teaspoon of Curry
3 cloves Garlic, mince
1 cup white wine
2 cups Chicken Stock
Salt and fresh Pepper, to taste
2 tablespoons cilantro, chopped for garnish
½ cup of cream

Steps:

  • Preheat your oven to 375 degrees F. On a sheet pan drizzle the corn with olive oil and sprinkle with salt and pepper, roast in the oven for 15-20 minutes until corn looks golden and starting to chard a bit. Remove and let cool until ready to handle. Meanwhile, cook your potatoes - you can do this by dicing and placing in a medium pot of salted water, bring to a boil and reduce to a simmer until fork tender, about 20 minutes. Or you can also use the microwave, once ready, peal them up and place potatoes in a bowl and mash them. Season with a bit of salt and put aside until ready to add to the soup Heat olive oil in a large dutch oven or pot over medium heat. Add the bacon and cook rendering the fat. Cook until you get crisp bacon bits - then bring forth all effort to NOT SNACK on those crispy morsels - when you remove them from the fire with a slotted spoon to a paper towel lined plate to drain. Remove some of the fat until about 2 tablespoons are left in the pot. Add shrimp to the pot and season with salt and pepper, cook for 2 minutes in the bacon fat. Stir to cook shrimp evenly, do not overcook! You want them a bit undercooked - remember you will be adding them to your final cook chowder and they will continue to cook in the hot soup. Remove shrimp with a slotted spoon and set aside. Add the 2 tablespoons of butter along with the onions to the pot and increase the heat slightly. Sweat out the onions until translucent and tender, about 5 minutes. Add the reserved roasted sweet corn kernels to the pot. Stir in and season with salt and pepper. Add the garlic, smoked paprika, curry and cayenne. Stir until everything is coated. Taste and adjust the seasoning. Deglaze pot with the white wine of your choice. Scrape up any browned bits and simmer until liquid is reduced, about 5 minutes. Stir in potato puree. Taste and if needed, season with salt and cracked pepper. While stirring start adding the stock. Stir well. Make sure the stock is completely stirred into the mixture. Reduce heat and simmer soup for 10 minutes. Pour the cream last, stir and taste. Adjust seasonings with salt and pepper. Before serving toss in chopped cilantro, reserved shrimp and bacon.

CORN AND SHRIMP CHOWDER



Corn and Shrimp Chowder image

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

4 slices bacon, cut into 1/2-inch pieces
1 medium onion, coarsely chopped (1/2 cup)
1 medium stalk celery, coarsely chopped (1/2 cup)
6 small red potatoes, cut into 1/2-inch pieces
2 cups frozen corn
1/4 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1/4 cup Gold Medal™ Wondra® quick-mixing flour
2 cups half-and-half
12 oz frozen uncooked medium shrimp, peeled, deveined and tail shells removed (do not thaw)
1/2 teaspoon salt
1/8 teaspoon pepper

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

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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