Three Can Shrimp Chowder Recipes

THREE CAN SHRIMP CHOWDER

Steps:

• Stir together the cream-style corn, cream of potato soup, half-and-half, bacon bits, green onion, and cayenne pepper in a saucepan. Bring to a simmer over medium-high heat, then stir in cream cheese until melted. Add the shrimp, and cook a minute or two to heat through.

SIMPLE SHRIMP CHOWDER

Steps:

• Saute onions in butter in a large skillet until tender, about 5 minutes or so.
• Add water and bring to a boil.
• Add shrimp and cook 3-5 minutes, or until no longer translucent in center(be careful not to overcook them).
• Remove shrimp and place in a covered bowl.
• Add potatoes to the same pan, and season with salt & pepper to taste.
• Simmer for about 4-6 minutes, stirring as needed, until potatoes are tender.
• Add milk and half and half and bring to just a boil, stirring occasionally.
• Once it just comes to the boil, remove from heat and stir in the cheese until melted.
• Add shrimp back to the pot along with parsley, reserving a small portion of the parsley for garnishing if desired.

SHRIMP CHOWDER

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.

SHRIMP & CLAM CHOWDER

Steps:

• 1. Render bacon fat. Add butter & shrimp, cooking until shrimp is pink.
• 2. Add onions & celery and sauté until translucent. Near the end, add garlic & sauté until fragrant.
• 3. Deglaze the pan with white wine, chicken stock & reserved clam juice.
• 4. Add potatoes, thyme & tarragon. Simmer until potatoes are tender.
• 5. Add milk, cream & clams. Bring to a light simmer then remove from heat. Salt & pepper to taste. Add potato flakes, or crush some cooked potato to thicken, if desired.
• 6. Let set for 1 hour for flavors to marry. Return to a light simmer, then garnish & serve.