Best 2 Shrimp And Potato Chowder Recipes
Indulge in a comforting culinary journey with our delectable Shrimp and Potato Chowder, a harmonious blend of flavors that will warm your soul. Dive into a creamy and rich broth, brimming with tender shrimp, succulent potatoes, and a medley of aromatic vegetables. This chowder symphony is not just one recipe, but a collection of variations that cater to every palate. Embark on a culinary adventure as we guide you through different renditions of this classic dish, each offering a unique twist on the traditional. From the classic New England-style chowder to a spicy and flavorful Cajun twist, we have something for everyone. So, prepare your taste buds for a delightful odyssey as we unveil the secrets behind this beloved seafood chowder.
Let's cook with our recipes!
SHRIMP AND POTATO CHOWDER
Use shrimp for this variation on a New England-style chowder.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large wide pot or medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally until crisp, about 5 minutes. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until toasted, about 30 seconds. Scatter the flour over the onion and cook, stirring with a wooden spoon to make a paste, about 1 minute.
- Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season with salt and a generous grinding of pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, until the potatoes are tender, about 15 minutes.
- Stir the shrimp into the soup and cook until just opaque and firm, 4 to 5 minutes. Remove from the heat and stir in the basil. Adjust the consistency of the soup with a little water if it?s become too thick and adjust the seasoning with additional salt and pepper.
SHRIMP, CORN AND POTATO CHOWDER
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:
- Use fresh shrimp: Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp. If you're using frozen shrimp, thaw them completely before cooking.
- Don't overcook the shrimp: Shrimp cook quickly, so be careful not to overcook them. Overcooked shrimp will be tough and rubbery.
- Use a variety of vegetables: This recipe calls for potatoes, carrots, celery, and onion, but you can use any vegetables you like. Some other good options include corn, peas, and green beans.
- Use a good quality chowder base: The chowder base is what gives the soup its flavor, so it's important to use a good quality one. You can use a store-bought chowder base or make your own.
- Season the soup to taste: The amount of salt and pepper you add to the soup will depend on your personal preference. Taste the soup before serving and adjust the seasoning as needed.
Conclusion:
Shrimp and potato chowder is a delicious and easy-to-make soup that's perfect for a cold winter day. It's also a great way to use up leftover shrimp. So next time you have some shrimp on hand, give this recipe a try. You won't be disappointed.
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