Best 20 Shrimp And Corn Chowder Recipes

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Indulge in the delectable Shrimp and Corn Chowder, a creamy and flavorful soup that combines the succulent sweetness of shrimp with the vibrant crunch of corn. This chowder is a symphony of flavors and textures, with tender bites of shrimp, sweet bursts of corn, and a velvety broth infused with savory herbs and spices. Accompany this chowder with the irresistible Bacon Cheddar Biscuits, fluffy and golden-brown biscuits studded with smoky bacon and gooey cheddar cheese, providing a perfect balance of savory and cheesy goodness. Vegetarian enthusiasts can delight in the hearty and flavorful Vegetarian Chili, packed with a medley of beans, vegetables, and a rich tomato broth, offering a meatless option that is both satisfying and delicious. Treat yourself to the classic Cornbread, a staple side dish that complements any meal with its moist, slightly sweet crumb and crisp exterior. For a taste of the sea, embark on a culinary journey with the delightful Seafood Gumbo, a savory and aromatic stew brimming with shrimp, crab, and tender fish, all simmering in a rich broth infused with the essence of Creole spices.

Follow the easy-to-follow instructions and valuable tips provided in this article to recreate these culinary masterpieces in the comfort of your own kitchen. Indulge your taste buds and impress your family and friends with these delectable recipes.

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

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

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.

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

PAULA DEEN: CORRIE'S CREAMY CORN AND SHRIMP CHOWDER



Paula Deen: Corrie's Creamy Corn and Shrimp Chowder image

This recipe is from Paula Deen's The Deen Family Cookbook. Corrie says her Mom served this in sourdough bread bowls. This is a super quick and simple meal that tastes like you slaved in the kitchen.

Provided by AmyZoe

Categories     Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 ears corn, kernels cut off the cobs, cobs reserved
2 tablespoons butter
1 medium yellow onion, chopped
2 cups chicken broth
1/2 cup heavy cream
salt
pepper
1 lb large shrimp, peeled and deveined, and cut into 1-inch pieces
3 green onions (white and light green parts trimmed and chopped)

Steps:

  • Put the corn cobs into a large pot with just enough water to cover (break the cobs in half if they don't fit).
  • Boil gently for 20 minutes. Discard the cobs and reserve the corn-infused water.
  • In a medium saucepan, melt the butter over medium heat.
  • Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
  • Add the corn kernels, chicken broth, cream, and 3 cups of the corn water.
  • Season with salt and pepper to taste and bring to a boil.
  • Lower the heat and let simmer for about 10 minutes.
  • Add the shrimp and simmer until just opaque, 2 to 3 minutes.
  • Ladle the chowder into soup bowls and garnish with green onions.
  • Serve hot.

CAJUN SHRIMP, SAUSAGE AND CORN CHOWDER



Cajun Shrimp, Sausage and Corn Chowder image

Ready, Set, Cook! Special Edition Contest Entry: This recipe was an inspiration from my first experience eating a chowder. Being from the south, I had never eaten anything like this until a friend of mine brought a bowl home from work. After the first bite, I knew I had to re-create the recipe. This is my version, with of course, bacon and potatoes added to the flavor profile!

Provided by chelle6576

Categories     Chowders

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 14

1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
3 slices bacon
1 lb fresh shrimp, peeled and deveined
1 (14 3/4 ounce) can creamed corn
1 (15 1/4 ounce) can sweet corn, drained
1 onion, chopped
1/2 lb smoked sausage, sliced
1/4 cup flour
1 cup milk
1 (14 1/2 ounce) can low sodium chicken broth
2 tablespoons Tony Chachere's Seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper

Steps:

  • In large, deep pot fry bacon until crisp. Remove from pot and set aside.
  • In same pot, add sliced sausage and onion and cook until sausage is browned.
  • Crumble bacon and add to pot with the sausage and onions.
  • Add Simply Potatoes Diced Potatoes with Onions, creamed corn, sweet corn and shrimp to pot with sausage.
  • In medium bowl, add flour and slowly add chicken broth and whisk until thoroughly mixed. Add to pot.
  • Add enough water to cover all ingredients. Stir constantly on medium heat until mixture begins to thicken. Turn to low heat.
  • Add Tony's, cayenne and a dash of salt and pepper. (Season to your taste!).
  • Slowly stir in milk and simmer on low heat until potatoes are tender and shrimp are cooked.

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

Provided by Ellen Slaby

Categories     Soup/Stew     Dairy     Potato     Quick & Easy     Shrimp     Corn     Summer     Bon Appétit     Massachusetts

Yield Serves 6 to 8

Number Of Ingredients 11

1 pound russet potatoes, peeled and chopped
2 onions, chopped
1 large red bell pepper, seeded and chopped
4 cups water
1 17-ounce can creamed corn
1 17-ounce can whole kernel corn, drained
1 cup whipping cream
1 cup milk
Salt and pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Chopped fresh chives

Steps:

  • Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.

SIMPLY DELICIOUS SHRIMP AND CORN CHOWDER



Simply Delicious Shrimp and Corn Chowder image

Ready, Set, Cook! Special Edition Contest Entry -- Made with Simply Potatoes Diced Potatoes with Onions, this is a creamy, delicious shrimp and corn chowder.

Provided by breezermom

Categories     Chowders

Time 1h

Yield 10 serving(s)

Number Of Ingredients 22

1 1/2 lbs fresh shrimp, unpeeled, medium size (I buy mine at the local fish market already peeled and deveined...saves time!)
olive oil flavored cooking spray
1 teaspoon olive oil
1/4 cup onion, chopped
1 cup celery, chopped
1 cup red sweet bell pepper, diced
3 garlic cloves, minced
1/2 cup all-purpose flour
21 ounces chicken broth
1 1/2 cups water
1 cup carrot, diced
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/8 teaspoon ground nutmeg
3 cups Simply Potatoes Diced Potatoes with Onion
2 (12 ounce) cans evaporated milk
2 (8 3/4 ounce) cans salt-free cream-style corn
1 teaspoon hot sauce
1 lb fresh crabmeat, drained and picked of shells
1 tablespoon cilantro, chopped
salt (depends on your chicken broth)

Steps:

  • Peel and devein shrimp. Rinse under cold water and set aside. Keep cold.
  • Coat a dutch oven with cooking spray; add the oil, and place over medium high heat until hot. Add the onion, celery, red pepper, and garlic. Cook until tender.
  • Add the flour and cook, stirring constantly for one minute. Gradually add in the chicken broth, water, carrots, bay leaves, thyme, nutmeg, and white pepper.
  • Bring to a boil, and cook for 10 minutes, then add the Simply Potatoes Diced Potatoes with Onions. Cook for 10 minutes more.
  • Stir in the milk, corn and hot sauce. Return to a boil. Add the shrimp, crabmeat, and cilantro; cook 5 minutes or until the shrimp turn pink, stirring constantly.
  • Remove and discard the bay leaves and serve.

SOUP- LOBSTER, SHRIMP AND CORN CHOWDER RECIPE - (4.6/5)



Soup- Lobster, Shrimp and Corn Chowder Recipe - (4.6/5) image

Provided by á-2703

Number Of Ingredients 19

Ingredients
15 pieces of bacon, diced
2 cups chopped sweet onions
1 cup chopped celery
4 large carrots sliced into 1/4 inch rounds
2 teaspoons salt
2 Teaspoons Lawry's Garlic Salt (coarse ground with parsley)
1/2 teaspoon cayenne pepper
1 teaspoon fresh ground black pepper
1 cup all-purpose flour
2 Tablespoons cornstarch (mixed with 1/4 cup cold water)
14 cups chicken broth
2 pieces of fresh corn on the cob (cut off corn)
2 teaspoons Old Bay Seasoning
2 cups whole milk (substitute heavy whipping cream if you prefer a creamier soup)
8-9 medium red potatoes cut into sixths
1 Large fresh lobster tail diced into 1 inch pieces
1 pound of medium to large fresh shrimp- shelled, deveined and cut in half
2 teaspoon Worcestershire sauce

Steps:

  • Directions In a large stock pot, over medium high heat, cook the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, and cayenne. Cook for 10-12 minutes, or until the vegetables are soft. Stir in the flour and cook for 10 minutes, stirring frequently. Stir in the chicken broth and bring to a boil. Add the red potatoes and corn niblets. Stir in the Old Bay seasoning. Simmer for 15 minutes, or until the potatoes tender. Stir in the whole milk, Lobster and Shrimp. Simmer the soup for 5 minutes. Add the black pepper, Lawry's seasoning salt and Worcestershire sauce. Add the cornstarch that has been mixed in water. Simmer the soup for an additional 4 minutes.

CAJUN CORN AND SHRIMP CHOWDER



Cajun Corn and Shrimp Chowder image

My husband makes this one and we are always standing in line waiting for the first bowl. Serve with hot crusty fresh bread. Outta sight!!

Provided by ratherbeswimmin

Categories     Chowders

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 medium onion, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2-1 teaspoon garlic salt
1/2-1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 envelope lipton golden onion soup mix
3 cups boiling water
3 cups corn kernels (fresh cut or frozen and thawed)
3/4-1 lb shrimp, peeled and deveined
1/2 cup heavy cream

Steps:

  • In a big soup pot melt the butter over medium heat.
  • Add the onion, and saute about 3 minutes or until softened.
  • Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
  • Stir and cook for 1-2 minutes.
  • Add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking).
  • Lower the heat to medium, add in the corn and shrimp.
  • Cook for 2-3 minutes or until the shrimp are pink.
  • Add in the heavy cream; stir to combine.
  • Taste and adjust seasoning as needed.
  • Cook over low heat until it is heated through.
  • Ladle into individual soup bowls.

CHIPOTLE SHRIMP AND CORN CHOWDER



Chipotle Shrimp and Corn Chowder image

This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!

Provided by MamaJ

Categories     Chowders

Time 40m

Yield 5 1/2 cups, 4 serving(s)

Number Of Ingredients 15

2 slices thick sliced bacon, diced
1 cup onion, diced
1/2 cup celery, diced
1/2 teaspoon garlic, minced
2 tablespoons flour
1/4 cup sherry wine
2 cups chicken broth
1 1/2 cups frozen corn kernels
1 1/2 cups red potatoes, diced
1 cup whole milk
1 -2 tablespoon chipotle chile in adobo, minced (or to taste)
2 teaspoons fresh thyme, minced
1/2 lb medium shrimp, peeled, deveined and halved lengthwise
1/2 cup heavy cream
salt

Steps:

  • Saute bacon in a large pot over medium heat until crisp.
  • Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
  • Stir in flour and cook one minute.
  • Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
  • Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
  • Add shrimp and cream to soup.
  • Add salt to taste.
  • Simmer 5 minutes to cook shrimp.
  • Serve.
  • * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.

RED CURRY SHRIMP AND CORN CHOWDER



Red Curry Shrimp and Corn Chowder image

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

Provided by Busters friend

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 tablespoon fish sauce
3 stalks celery, chopped
2 tablespoons sugar
3 carrots, peeled and chopped
10 ounces frozen corn
1 leek, washed and chopped
13 1/2 ounces coconut milk
3 potatoes, small cleaned and diced
1/4 cup fresh cilantro, chopped
2 tablespoons red curry paste
1 lb shrimp, small (peeled and deveined)
42 ounces chicken broth

Steps:

  • Heat oil in 2 quart pot.
  • Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
  • Add Red Curry Paste. Cook 1 more minute while continuing to stir.
  • Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
  • Once boil starts, reduce heat to medium low. Simmer with lid on until potatoes are tender, about 25 minutes, stirring occasionally.
  • Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through.
  • Serve hot.

Nutrition Facts : Calories 441.8, Fat 19, SaturatedFat 11.7, Cholesterol 147.2, Sodium 1150, Carbohydrate 44.8, Fiber 6.4, Sugar 12.2, Protein 26.2

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body. Tiny and virtually flavorless, annatto seeds, also known as achiote seeds, are commonly used throughout Latin America to add a distinctive reddish yellow color to sautéed foods. They are available in Latin markets and the Latin section of some supermarkets. At Zafra, Chef Maricel Presilla accents her Ecuadoran chowders, as well as grilled chicken and fish, with this crisp salsa. To turn up the heat, add 1 finely chopped fresh chile, such as cayenne or serrano. This delicious recipe is from Food & Wine, May 2001. MAKE AHEAD: The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months. The salsa can be refrigerated for up to 3 days. Note: Please check refrigeration times in the instructions, they are not included in prep or cook time.

Provided by NcMysteryShopper

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 22

1 lb medium shrimp, shelled and deveined
6 garlic cloves, minced
2 scallions, minced
2 tablespoons fresh lime juice
salt
2 cups fresh corn kernels or 2 cups thawed frozen corn kernels
2 cups whole milk
2 tablespoons annatto oil (recipe & directions below)
1 large red onion, finely chopped
1 red bell pepper, finely chopped
1 teaspoon ground cumin
3 plum tomatoes, peeled seeded and finely chopped
6 cups chicken stock or 6 cups low sodium chicken broth
1 plantain, green (peeled and coarsely grated)
2 tablespoons cilantro leaves
1/4 teaspoon cayenne pepper
1 cup fresh corn kernels or 1 cup thawed frozen corn kernels
3 plum tomatoes, peeled seeded and finely chopped
2 scallions, minced
2 tablespoons coarsely chopped cilantro
2 1/2 tablespoons fresh lime juice
salt & freshly ground black pepper

Steps:

  • Annatto Oil - In a small saucepan, combine 1 cup corn oil and 1/4 cup annatto seeds and bring to a simmer over low heat. Remove from the heat, cover and let cool. Strain the annatto-infused oil into a jar. Makes 1 Cup.
  • Tangy Corn Salsa - In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen. Drain and let cool; pat dry. In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice. Season with salt and pepper and let stand at least 1 hour before serving. Makes about 1 1/2 cups.
  • Chowder - In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 teaspoon of salt. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
  • In a food processor, puree the corn with the milk. Pour the puree through a coarse strainer, pressing on the solids to extract as much liquid as possible.
  • Heat the Annatto Oil in a large sauce-pan or enameled cast-iron casserole. Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes. Stir in the tomatoes and cook for 2 minutes longer. Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil. Simmer over moderately low heat until very flavorful, about 20 minutes.
  • Pour the soup through a coarse strainer. Working in batches, puree the vegetables in a blender. Return the puree and the strained broth to the saucepan and bring to a simmer. Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes. Season with salt and serve in warmed soup plates or bowls with the Tangy Corn Salsa.

Nutrition Facts : Calories 310.3, Fat 7.2, SaturatedFat 2.5, Cholesterol 125.7, Sodium 528.4, Carbohydrate 37.6, Fiber 4.7, Sugar 15.2, Protein 27.6

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

CORN AND SHRIMP CHOWDER



Corn and Shrimp Chowder image

Shrimp can be difficult to serve in any kind of soup or stew. It takes only a few minutes of overcooking to turn the shrimp tough. To get around this, this chowder is prepared and then, just before serving, the shrimp are sauteed in very hot butter. The shrimp are added to the chowder as it is served. This all sounds like more work than it is, especially since the shrimp cook in just 3 or 4 minutes. Do-ahead tip: The soup is best the first day, but can be prepared a day in advance if necessary. Freeze for longer storage. The shrimp can be peeled and deveined hours in advance. Refrigerate until ready to cook. As published in The Washington Post, 01-26-2000.

Provided by lazyme

Categories     Chowders

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

3 1/2 cups chicken broth
1 1/2 lbs fresh corn kernels or 1 1/2 lbs canned corn
1/4 lb thick-sliced bacon, cut 1/2-inch dice
1 medium onion, cut 1/2-inch dice
1 large red bell pepper, cut 1/2-inch dice
2 large celery ribs, cut 1/2-inch dice
2 lbs russet potatoes, cut 1/2-inch cubes
2 cups milk
2 cups heavy cream
salt, to taste
fresh ground black pepper, to taste
hot pepper sauce, such as Tabasco, to taste
4 ounces butter, 1 stick
2 1/2 lbs medium shrimp, peeled, deveined
1/4 cup chopped chives

Steps:

  • In a medium pot, combine the chicken broth and 1 pound of the corn.
  • Bring the broth to a boil; immediately remove the pan from the heat.
  • Working in batches, transfer the corn mixture to a blender or food processor and process until the corn is almost pureed but slightly chunky.
  • Set aside.
  • In a 6- to 8-quart pot over medium heat, saute the bacon pieces until the fat has been rendered and the bacon pieces are golden brown.
  • Using a slotted spoon, transfer the bacon pieces to a platter lined with paper towels to drain.
  • Set aside.
  • Heat the skillet with the bacon drippings over medium heat and add the onion, bell pepper and celery.
  • Cook, stirring, until the vegetables have softened, 10 to 12 minutes.
  • Add the pureed corn mixture along with the remaining 1/2 pound corn kernels, the potatoes, milk, heavy cream and salt and pepper to taste.
  • Bring the mixture to a boil, then immediately reduce the heat so the chowder is just barely at a simmer.
  • Simmer the chowder until the potatoes are tender, 10 to 12 minutes.
  • Add hot pepper sauce and additional salt to taste, if needed.
  • Just before serving, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
  • Add some of the shrimp, being careful not to crowd the pan.
  • Saute until cooked through, 3 to 4 minutes.
  • Transfer the shrimp to a plate.
  • Repeat with the remaining butter and shrimp.
  • Stir the chives and bacon into the hot soup.
  • Ladle the soup into serving bowls and add 5 or 6 shrimp to each bowl.
  • Serve immediately.
  • If serving as a buffet, place the dish of sauteed shrimp next to the soup and let guests serve themselves.

Nutrition Facts : Calories 563.4, Fat 36.4, SaturatedFat 20.1, Cholesterol 247.4, Sodium 1149.2, Carbohydrate 36.1, Fiber 4.1, Sugar 6.7, Protein 25.7

SHRIMP AND WHITE CORN (HOMINY) CHOWDER



Shrimp and White Corn (Hominy) Chowder image

This chowder is really rich and delicious. The recipe was given to me by my friend Angie and it is her husband's recipe. My husband loves this stuff and asks me to make it all the time. If I can't find Rock Shrimp here in land locked Colorado, I'll use regular shrimp and cut it into bite sized pieces. There is a bit of effort to this recipe, but it is well worth it.

Provided by Sooz Cooks

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 cup butter
1 medium onion, chopped
1 stalk celery, chopped
1 carrot, cut in half and thinly sliced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
14 ounces chicken broth
1 (15 1/2 ounce) can hominy
1 quart half-and-half
1/4 cup flour
1 tablespoon sugar
1 lb rock shrimp (or use small 70/90 count shrimp)
2 cups sharp cheddar cheese, shredded

Steps:

  • Melt butter in large stock pot.
  • Saute onion, celery and carrot until tender, about 15 minutes.
  • Add salt, pepper, cayenne and cloves.
  • Add chicken broth and simmer for 15 minutes.
  • Using a hand held blender, blend until smooth (I don't have one of these so I use my food processor in batches or electric blender. Or if you like your chowder with the chunks in it, as the recipe owner does, you can skip this step completely).
  • Add hominy and simmer for 5 minutes.
  • Mix 1 cup of the half and half with flour until smooth and add to stock pot.
  • Add sugar, remaining half and half and shrimp. Bring mixture to the point of almost boiling.
  • Add cheese and heat thoroughly, stirring until cheese is melted and soup is creamy.

Nutrition Facts : Calories 817.3, Fat 64.2, SaturatedFat 39.4, Cholesterol 295.4, Sodium 1213.1, Carbohydrate 28.1, Fiber 2.7, Sugar 5.5, Protein 33.2

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

So creamy and delicious. My favorite version is from the Caribbean Soup Company, and I've tried to copy their recipe. This is so good on a cold day! Add scallops if you like to the first part!

Provided by breezermom

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 18

1 lb medium shrimp, peeled and deveined
6 ounces crab claw meat, sorted
1 onion, diced
1/4 green bell pepper, diced
1/4 red bell pepper, diced
1 teaspoon garlic, minced
3 tablespoons butter
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1 (16 ounce) package frozen corn kernels
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can shrimp broth
1 cup half-and-half or 1 cup heavy cream
8 ounces cream cheese
1 pinch dried rosemary
1 pinch dried thyme
1 pinch ground nutmeg
salt and pepper
cayenne pepper, to taste

Steps:

  • In a large pot over medium high heat, saute the shrimp, crab,onions, garlic, and bell peppers in the butter for about 5 minutes or until onions are tender.
  • Add the soups, corn, broth, milk/cream, cream cheese, rosemary, thyme, nutmeg, salt, pepper, and cayenne to taste.
  • Reduce heat to low and simmer for 20 minutes. Serve with french bread.

Nutrition Facts : Calories 353.2, Fat 22.9, SaturatedFat 11.7, Cholesterol 145.3, Sodium 1162, Carbohydrate 20.4, Fiber 1.6, Sugar 2.7, Protein 18.2

SOUTHWEST SHRIMP AND CORN CHOWDER



Southwest Shrimp and Corn Chowder image

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

Provided by Epi Curious

Categories     Chowders

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 cup chopped green onion
1/2 cup chopped red bell pepper
2 tablespoons serrano chilies, finely chopped (about one small)
4 1/2 ounces chopped green chilies, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% low-fat milk
1 1/2 cups reduced-sodium fat-free chicken broth
1 1/2 cups frozen southern style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin
12 1/4 ounces whole mexicorn whole kernel corn, drained
1 lb small shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro

Steps:

  • Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper and serrano chile to pan; saute' 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.

SOUTHWEST SHRIMP AND CORN CHOWDER



SOUTHWEST SHRIMP AND CORN CHOWDER image

Categories     Soup/Stew     Shellfish     Quick & Easy     Healthy

Yield 6 1 cup servings

Number Of Ingredients 14

2 tablespoons butter
1 cup chopped green onions
1/2 cup chopped red bell pepper
2 tablespoons finely chopped serrano chile (about 1 small)
1 (4.5-ounce) can chopped green chiles, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
1 1/2 cups fat-free, less-sodium chicken broth
1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained
1 pound peeled and deveined small shrimp
2 tablespoons chopped fresh cilantro

Steps:

  • 1. Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro. Quesadillas: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 (6-inch) flour tortillas in pan. Top each tortilla with 2 1/2 tablespoons preshredded reduced-fat Mexican blend cheese, 1 1/2 tablespoons chopped green onions, and 1 tablespoon chopped pickled jalapeño peppers. Cook 1 minute or just until cheese melts and tortilla is toasted. Arrange 1 (6-inch) flour tortilla over top of each quesadilla. Flip quesadillas; cook 30 seconds. Cut each quesadilla into 6 wedges, and serve with a small bowl of salsa.

CURRIED SHRIMP AND CORN CHOWDER



Curried Shrimp and Corn Chowder image

A twist on the basic shrimp and corn chowder. From Southern Living.

Provided by Lynette !

Categories     Seafood

Time 1h25m

Number Of Ingredients 16

1 medium sweet onion, diced
2 Tbsp olive oil
2 clove garlic, minced
2 large yukon gold potatoes, peeled and diced (14 oz)
1 large sweet potatoes, peeled and diced (1 lb)
2 c fresh corn kernels, about 5 ears
1 can(s) chicken broth (14 oz)
1 can(s) light coconut milk, unsweetened (13.5 oz)
2 tsp curry powder
1 tsp salt
1/4 tsp black pepper
1 lb large shrimp, fresh, peeled and deveined, tails removed
GARNISHES: (OPTIONAL)
toasted coconut
green onions, diced
roasted peanuts, coarsely chopped

Steps:

  • 1. Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute.
  • 2. Add Yukon gold potatoes and next 7 ingredients; bring to a boil, stirring often. Reduce heat, and simmer, stirring occasionally, 25 minutes or until potatoes are tender.
  • 3. Stir in shrimp; cook 4 to 5 minutes or just until shrimp turn pink. Season with salt and pepper to taste. Serve with desired toppings.

PERUVIAN SHRIMP-AND-CORN CHOWDER



Peruvian Shrimp-And-Corn Chowder image

Recipe Compliments of: Peter Vazquez, chef and co-owner, Mariso --- Received from the Crescent City Farmer's Market, New Orleans. I had a sample of this at the Market one day and decided to make a pot of it a couple of weeks ago (much to a few friends delight). They devoured the whole pot in one sitting.

Provided by Sherrybeth

Categories     Chowders

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 tablespoons cooking oil
1 lb shrimp (medium, uncooked)
3 teaspoons salt
1 onion, chopped
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 dash Tabasco sauce
1 1/2 lbs butternut squash (peeled, halved lengthwise, seeded and cut into 1-inch cubes)
1 1/4 lbs green cabbage, chopped (about 1 quart, 1/2 a small head)
1 lb baking potato, peeled and cut into 1 1/2-inch chunks (about 2)
2 cups whole kernel corn
2 quarts water
1 cup heavy cream (or milk for a lighter version)

Steps:

  • Directions.
  • In a large pot, heat the oil over moderate heat.
  • Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes.
  • Remove with a slotted spoon.
  • When the shrimp are cool enough to handle, peel them and set aside.
  • Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  • Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot.
  • Cover and bring to a boil.
  • Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
  • Add the cream and simmer for 10 minutes. Stir in the peeled shrimp and the remaining teaspoon of salt.
  • Cook until the shrimp are just heated through, about 2 minutes.

SHRIMP, CORN AND POTATO CHOWDER



SHRIMP, CORN AND POTATO CHOWDER image

Categories     Fish

Yield 4 people

Number Of Ingredients 10

1 T olive oil
1 T butter
2 med leeks, white and light green parts finely diced
4 C low sodium chicken brooth
2 lbs red potatoes cut into 1/4" dice
1.5 Lb large, raw shrimp peeled and devined (reserve shells)
1/2 C 1% milk
1 C fat free half and half
2 C frozen corn
Kosher salt and pepper

Steps:

  • heat oil and butter in lg pan over medium heat. Add leeks and cook about 5 min until softened. Add brooth, 1 1/2 C water and potatoes. Wrap reserve shrimp shells in cheesecloth and close with kitchen twine. Bring soup to boil and drop in shells. Reduce heat and simmer about 15 min until potatoes are tender. Remove shells, add milk and half and half, cover and cook until heated through. Add shrimp, corn and S&P to taste. Cook uncovered until shrimp turn pink and serve.

Tips:

  • For a creamy chowder, use full-fat milk and cream or half and half.
  • If you don't have fresh corn, you can use frozen corn kernels. Just thaw them before using.
  • To make the chowder heartier, add some diced potatoes or carrots.
  • For a more flavorful chowder, use a variety of seasonings, such as Old Bay seasoning, paprika, and cayenne pepper.
  • Don't overcook the shrimp. They should be cooked through but still slightly pink in the center.
  • Serve the chowder with a side of crusty bread or crackers.

Conclusion:

Shrimp and corn chowder is a delicious and easy-to-make soup that's perfect for a quick and easy meal. It's also a great way to use up leftover shrimp. So next time you're looking for a satisfying and flavorful soup, give this recipe a try.

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