Best 3 Paula Deen Corries Creamy Corn And Shrimp Chowder Recipes

Looking for a creamy, comforting chowder to warm you up on a chilly day? Paula Deen's Corrie's Creamy Corn and Shrimp Chowder is the perfect dish. This hearty soup is packed with tender shrimp, sweet corn, and creamy broth, and it's easy to make. You can also find two additional chowder recipes in this article: Paula Deen's New England Clam Chowder and Paula Deen's Creamy Chicken and Wild Rice Chowder. All three of these chowders are sure to become favorites in your home.

Paula Deen's Corrie's Creamy Corn and Shrimp Chowder: This chowder is made with fresh shrimp, corn, potatoes, and a creamy broth. It's seasoned with Old Bay seasoning and a touch of cayenne pepper for a slightly spicy kick.

Paula Deen's New England Clam Chowder: This classic clam chowder is made with fresh clams, potatoes, celery, and onions in a creamy broth. It's seasoned with thyme, bay leaves, and a touch of Old Bay seasoning.

Paula Deen's Creamy Chicken and Wild Rice Chowder: This chowder is made with tender chicken, wild rice, carrots, and celery in a creamy broth. It's seasoned with garlic, onion, and a touch of thyme.

Check out the recipes below so you can choose the best recipe for yourself!

PAULA DEAN'S CORN CHOWDER RECIPE - (3.8/5)

Paula Dean's Corn Chowder Recipe - (3.8/5) image

Provided by á-7757

Number Of Ingredients 10

Ingredients

1 stick of butter
1 small onion, finely diced
1 carrot, finely diced
1 celery, finely diced
1 clove of garlic, minced
1/2 cup flour
3 cup white frozen corn
3 cup chicken stock
1 1/2 cup half and half
Kosher salt & pepper

Steps:

Melt one stick of butter in a saucepan add onion, carrot, celery & garlic for 2 minutes. Add flour make a roux. Cook until light brown, then take off heat and let cool. Put corn and stock together in a pot and bring to a boil. Simmer for 10 minutes. Pour stock in a little at a time and whisk. Return to heat and boil. In a small pot heat half and half until hot. Add to corn mixture. Add salt and pepper, serve.

SHRIMP AND CORN CHOWDER

Shrimp and Corn Chowder image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 teaspoons unsalted butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 cups frozen diced potatoes
3 cups frozen corn
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 quart low-fat milk
1 pound medium shrimp, peeled and deveined
Paprika, for sprinkling

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 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

Tips:

Use fresh ingredients: Fresh corn and shrimp will give your chowder the best flavor. If you can't find fresh corn, you can use frozen or canned corn, but be sure to drain it well.
Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
Use a good quality broth: The broth is the base of your chowder, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or seafood broth.
Add some spice: If you like your chowder with a little bit of a kick, you can add some diced jalapeño peppers or cayenne pepper.
Serve with a side of crusty bread or crackers: Crusty bread or crackers are the perfect accompaniment to a bowl of creamy corn and shrimp chowder.

Conclusion:

Paula Deen's Corrie's Creamy Corn and Shrimp Chowder is a delicious and easy-to-make recipe that is perfect for a weeknight meal. It's also a great way to use up leftover corn and shrimp. With its creamy broth, tender shrimp, and sweet corn, this chowder is sure to be a hit with your family and friends.