Indulge in a symphony of flavors with our Sweet Corn Chowder with Shrimp and Red Peppers. This delectable dish is an irresistible blend of creamy corn chowder, succulent shrimp, and the vibrant zest of red peppers.
Dive into a hearty bowl of our Classic Sweet Corn Chowder, a timeless recipe that captures the essence of comfort food. Experience the harmony of sweet corn, diced potatoes, and aromatic onions simmered in a rich and flavorful broth.
For a taste of the tropics, embark on a culinary journey with our Caribbean Sweet Corn Chowder. This tantalizing dish features a captivating blend of sweet corn, coconut milk, and fiery habanero peppers, transporting you to the vibrant shores of the Caribbean.
If you seek a smoky and savory twist, our Smoked Sweet Corn Chowder awaits your taste buds. This chowder is infused with the irresistible aroma of smoked paprika and roasted corn, creating a symphony of smoky and sweet flavors.
Prepare to be captivated by our Mexican Street Corn Chowder, a culinary fusion that combines the best of two worlds. This chowder tantalizes with a delightful combination of sweet corn, roasted poblano peppers, and a hint of zesty lime, offering a taste of Mexican street food in a comforting bowl.
Finally, experience the ultimate seafood extravaganza with our Seafood Corn Chowder. This chowder is a medley of flavors, featuring shrimp, crab, and succulent clams, all nestled in a creamy and flavorful corn broth.
No matter your preference, our collection of sweet corn chowder recipes promises a culinary journey that will leave you craving for more. Embark on this gastronomic adventure and discover the perfect chowder to warm your heart and soul.
RED SHRIMP CHOWDER WITH CORN
Provided by Pete Wells
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h10m
Yield Serves 4 to 6
Number Of Ingredients 17
Steps:
- In a medium pot, bring the fish stock, clam broth or water to a boil with the shrimp shells, corncobs and basil stems and simmer for about 20 minutes.
- In a large pot set over medium heat, melt the butter and fry the bacon in it. When the bacon is crisp, fish it out with a slotted spoon and set it aside. Fry the onion, garlic, celery, fennel and carrots in the hot fat until softened, about 10 minutes. Season with salt.
- Strain the shrimp-flavored broth into the pot. Add the corn kernels, potatoes, bay leaf and a pinch of red pepper flakes. Bring to a boil, cover the pot, reduce the heat to low and simmer for 10 minutes.
- Using the back of a wooden spoon, crush a third to a half of the potato chunks against the side of the pot. Stir in the chopped tomatoes and juice, return to a boil and simmer for 10 minutes more.
- Add the shrimp, stir well, taste and adjust the seasoning, adding salt, black pepper and more red pepper flakes to taste. (The shrimp will cook from the heat of the soup.) Ladle into bowls and sprinkle with the basil ribbons and some bacon.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 1586 milligrams, Sugar 11 grams, TransFat 0 grams
SHRIMP AND CORN CHOWDER
Shrimp and corn chowder will warm you up!
Provided by DotDot
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes.
- Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.
- Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.
Nutrition Facts : Calories 420 calories, Carbohydrate 40.7 g, Cholesterol 203.6 mg, Fat 19.3 g, Fiber 4.1 g, Protein 24.1 g, SaturatedFat 11.4 g, Sodium 366.5 mg, Sugar 4.6 g
CORN CHOWDER WITH SHRIMP
Make and share this Corn Chowder With Shrimp recipe from Food.com.
Provided by MsSally
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Let frozen corn stand at room temperature to thaw slightly.
- In 4-quart saucepan, heat oil over medium heat. Cook onion, bell pepper, celery and garlic in oil, stirring frequently, until tender. Add broth, potato, thyme and ground red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
- Remove frozen corn from pouch; add corn to mixture in saucepan. Heat to boiling, stirring frequently to break up frozen corn. Using wire whisk, stir flour into milk until smooth; stir into mixture in saucepan. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until vegetables are tender and soup is thickened. Stir in shrimp; cook 1 to 2 minutes or until hot.
Nutrition Facts : Calories 164.8, Fat 3.3, SaturatedFat 0.5, Cholesterol 73.1, Sodium 377.9, Carbohydrate 20.9, Fiber 2.2, Sugar 6.1, Protein 13.3
CORN AND BELL PEPPER CHOWDER
Provided by Cynthia Thomas
Categories Soup/Stew Blender Dairy Onion Pepper Potato Vegetable Sauté Quick & Easy Corn Bell Pepper Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
Tips:
- Use fresh corn. Fresh corn is sweeter and has a better flavor than frozen or canned corn. If you can't find fresh corn, you can use frozen or canned corn, but be sure to drain and rinse it well before using.
- Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
- Use a good quality fish stock. The fish stock is the base of the chowder, so it's important to use a good quality stock. You can use homemade fish stock or a store-bought fish stock.
- Add some spice. If you like spicy food, you can add some spice to the chowder. A pinch of cayenne pepper or chili powder will give the chowder a nice kick.
- Serve with a side of bread or crackers. Sweet corn chowder is a hearty soup that can be served as a meal on its own. However, it's also great served with a side of bread or crackers.
Conclusion:
Sweet corn chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. It's also a great way to use up leftover corn. With its combination of sweet corn, shrimp, and red peppers, this chowder is sure to please everyone at your table.
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