Sweet Corn Chowder With Shrimp And Red Peppers Recipes

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

Ingredients

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

CORN CHOWDER WITH SHRIMP

Corn Chowder With Shrimp image

Make and share this Corn Chowder With Shrimp recipe from Food.com.

Provided by MsSally

Categories Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (10 ounce) box frozen corn in butter sauce
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 medium bell pepper, chopped (1 cup)
1 stalk celery, chopped (1/3 cup)
2 garlic cloves, finely chopped
1 cup reduced-sodium chicken broth
1 large potato, peeled, cut into 1/2-inch cubes
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons all-purpose flour
2 cups nonfat milk (skim)
12 ounces shrimp, cooked peeled and deveined tails removed

Steps:

Let frozen corn stand at room temperature to thaw slightly.
In 4-quart saucepan, heat oil over medium heat. Cook onion, bell pepper, celery and garlic in oil, stirring frequently, until tender. Add broth, potato, thyme and ground red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
Remove frozen corn from pouch; add corn to mixture in saucepan. Heat to boiling, stirring frequently to break up frozen corn. Using wire whisk, stir flour into milk until smooth; stir into mixture in saucepan. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until vegetables are tender and soup is thickened. Stir in shrimp; cook 1 to 2 minutes or until hot.

Nutrition Facts : Calories 164.8, Fat 3.3, SaturatedFat 0.5, Cholesterol 73.1, Sodium 377.9, Carbohydrate 20.9, Fiber 2.2, Sugar 6.1, Protein 13.3

RED SHRIMP CHOWDER WITH CORN

Red Shrimp Chowder With Corn image

Provided by Pete Wells

Categories dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h10m

Yield Serves 4 to 6

Number Of Ingredients 17

Ingredients

4 cups fish stock, clam broth or water
2 pounds shrimp, shelled, chopped into pieces roughly 1/2-inch thick, shells reserved (see note)
4 ears corn, shucked, kernels cut off, cobs and kernels reserved
2 basil sprigs, leaves cut into fine ribbons, stems reserved
2 tablespoons butter
1/4 pound bacon, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch dice
2 to 4 cloves garlic, peeled and roughly chopped
1 celery stalk, cut into 1/4-inch dice
Half a fennel bulb, cut into 1/4-inch dice
2 carrots, peeled and cut into 1/4-inch dice
Salt
1 pound potatoes, peeled and cut into 1/2-inch chunks
1 bay leaf
Red pepper flakes, to taste
1 28-ounce can whole tomatoes, chopped, juice reserved
Freshly ground black pepper

Steps:

In a medium pot, bring the fish stock, clam broth or water to a boil with the shrimp shells, corncobs and basil stems and simmer for about 20 minutes.
In a large pot set over medium heat, melt the butter and fry the bacon in it. When the bacon is crisp, fish it out with a slotted spoon and set it aside. Fry the onion, garlic, celery, fennel and carrots in the hot fat until softened, about 10 minutes. Season with salt.
Strain the shrimp-flavored broth into the pot. Add the corn kernels, potatoes, bay leaf and a pinch of red pepper flakes. Bring to a boil, cover the pot, reduce the heat to low and simmer for 10 minutes.
Using the back of a wooden spoon, crush a third to a half of the potato chunks against the side of the pot. Stir in the chopped tomatoes and juice, return to a boil and simmer for 10 minutes more.
Add the shrimp, stir well, taste and adjust the seasoning, adding salt, black pepper and more red pepper flakes to taste. (The shrimp will cook from the heat of the soup.) Ladle into bowls and sprinkle with the basil ribbons and some bacon.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 1586 milligrams, Sugar 11 grams, TransFat 0 grams

CORN AND PEPPER CHOWDER

Corn and Pepper Chowder image

Chunks of potato, kernels of corn and flecks of red pepper punctuate the creamy broth of this hearty chowder. Cilantro and cumin lend a Southwestern flavor. "I go this recipe from someone I work with. It's quick and tasty," notes Donna Hackman of Bedford, Virginia.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 large onion, chopped
1 medium sweet red pepper, chopped
1 teaspoon canola oil
3 tablespoons all-purpose flour
1/2 teaspoon ground cumin
2 cups water
1-1/3 cups cubed potatoes
1 teaspoon chicken bouillon granules
3/4 teaspoon salt
1/4 teaspoon white pepper
2 cups frozen corn
1 can (12 ounces) fat-free evaporated milk
1/4 cup minced fresh cilantro

Steps:

In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. , Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro.

Nutrition Facts : Calories 170 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 562mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

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