Best 3 Shrimp And Corn Chowder Southern Living Recipes

Shrimp and corn chowder is a classic Southern comfort food that is perfect for a cold night. This hearty and flavorful soup is made with fresh shrimp, sweet corn, and a creamy broth. It is often served with a side of crusty bread or crackers.

This article features two delicious recipes for shrimp and corn chowder. The first recipe is a traditional Southern-style chowder, made with a rich and creamy broth. The second recipe is a lighter and healthier version, made with a tomato-based broth. Both recipes are easy to follow and can be made in under an hour.

The traditional Southern-style shrimp and corn chowder is made with a roux, which is a mixture of butter and flour. The roux is cooked until it is golden brown, and then it is added to the soup broth. This gives the chowder a thick and creamy texture. The chowder is then simmered until the shrimp are cooked through and the corn is tender.

The lighter and healthier shrimp and corn chowder is made with a tomato-based broth. The broth is made with fresh tomatoes, onions, garlic, and vegetable broth. The shrimp and corn are then added to the broth and simmered until cooked through. This version of the chowder is lower in calories and fat than the traditional Southern-style chowder, but it is still just as flavorful.

Both of these shrimp and corn chowder recipes are sure to please everyone at your table. They are perfect for a quick and easy weeknight meal or a special occasion dinner.

Let's cook with our recipes!

LOW COUNTRY SHRIMP CHOWDER

Low Country Shrimp Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter
1 bunch scallions, thinly sliced (white and green parts separated)
1 bunch scallions, thinly sliced (white and green parts separated)
2 stalks celery, diced
1 green bell pepper, diced
2 tablespoons all-purpose flour
1 teaspoon Old Bay Seasoning
2 cups reduced-fat (2 percent) milk
1/2 cup long-grain white rice
1 1/4 cups corn kernels (from 2 ears corn)
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon dry sherry (optional)

Steps:

Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.

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 shrimp. Fresh shrimp will give your chowder the best flavor.
Don't overcook the shrimp. Overcooked shrimp will be tough and rubbery.
Use a variety of vegetables. This will add flavor and texture to your chowder.
Don't be afraid to experiment with different spices and herbs. This will help you create a chowder that is unique and flavorful.
Serve the chowder with your favorite toppings. This could include crackers, oyster crackers, hot sauce, or sour cream.

Conclusion:

Shrimp and corn chowder is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover shrimp. With its creamy broth, tender shrimp, and sweet corn, this chowder is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give shrimp and corn chowder a try. You won't be disappointed!