Best 6 Three Can Shrimp Chowder Recipes
Indulge in a culinary journey with our delectable Three-Can Shrimp Chowder, a symphony of flavors that will tantalize your taste buds. This hearty and comforting soup is a harmonious blend of tender shrimp, succulent vegetables, and a rich, creamy broth. Prepared with three types of canned goods – shrimp, corn, and diced tomatoes – this chowder is a testament to the convenience and versatility of pantry staples. Be transported to a seaside haven with every spoonful of this chowder, whether you savor it as a standalone meal or pair it with crusty bread or crackers.
The Three-Can Shrimp Chowder recipe is a culinary symphony, orchestrated with a medley of ingredients that create a harmonious balance of flavors. It features three recipes in one: the classic chowder, a creamy variation, and a zesty tomato-based chowder. Each recipe offers a unique taste experience, catering to diverse palates and preferences. Dive into the depths of the classic chowder, where shrimp and vegetables harmoniously intertwine in a luscious broth. Then, embark on a creamy odyssey with the second rendition, where a velvety sauce envelops each ingredient in a comforting embrace. Finally, surrender to the vibrant allure of the tomato-based chowder, where tangy tomatoes add a refreshing twist to the familiar flavors.
SHRIMP CHOWDER
Thick, creamy chowders brimming with seafood, potatoes, and corn are the pride of lunch spots throughout the Northeast. This one has rich flavor and comes together fast.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs.
- Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil.
- Divide among bowls and top with more basil. Serve with bread if desired.
Nutrition Facts : Calories 369 g, Fat 9 g, Fiber 6 g, Protein 24 g, SaturatedFat 5 g
SHRIMP CHOWDER
This easy-to-make shrimp chowder has both bacon and potatoes, making it hearty and slightly smoky.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
- Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
- Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.
SHRIMP CHOWDER
I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana
Provided by Taste of Home
Time 3h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.
Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
SHRIMP CHOWDER
Creamy and yummy, and very easy to make.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Chowders
Yield 4
Number Of Ingredients 9
Steps:
- In a large stock pot saute celery and onions in margarine.
- Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
- Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 16.4 g, Cholesterol 181.3 mg, Fat 27.1 g, Fiber 1.7 g, Protein 21.9 g, SaturatedFat 14 g, Sodium 722.1 mg, Sugar 4.4 g
SIMPLE SHRIMP CHOWDER
Shrimp fans will be bowled over by this tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through. If desired, top with additional minced fresh thyme.
Nutrition Facts : Calories 268 calories, Fat 12g fat (7g saturated fat), Cholesterol 120mg cholesterol, Sodium 901mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
SHRIMP & CLAM CHOWDER
My husband John made this and Oh My Word! It is Amazing!! So full of flavor!
Provided by Lauren Conforti
Categories Seafood
Number Of Ingredients 17
Steps:
- 1. Render bacon fat. Add butter & shrimp, cooking until shrimp is pink.
- 2. Add onions & celery and sauté until translucent. Near the end, add garlic & sauté until fragrant.
- 3. Deglaze the pan with white wine, chicken stock & reserved clam juice.
- 4. Add potatoes, thyme & tarragon. Simmer until potatoes are tender.
- 5. Add milk, cream & clams. Bring to a light simmer then remove from heat. Salt & pepper to taste. Add potato flakes, or crush some cooked potato to thicken, if desired.
- 6. Let set for 1 hour for flavors to marry. Return to a light simmer, then garnish & serve.
Tips:
- Use high-quality canned shrimp. This will make a big difference in the flavor of your chowder. Look for shrimp that are packed in water or brine, not oil.
- Don't skimp on the vegetables. The vegetables in this chowder add flavor, texture, and nutrients. Be sure to use fresh, crisp vegetables.
- Use a good quality clam juice. Clam juice is an important ingredient in this chowder. It adds flavor and depth. Look for clam juice that is made from fresh clams.
- Season the chowder to taste. This chowder should be flavorful, but not too salty. Add salt and pepper to taste.
- Serve the chowder hot. This chowder is best served hot. You can also serve it cold, but it will be thicker and less flavorful.
Conclusion:
This three-can shrimp chowder is a quick and easy weeknight meal that is sure to please the whole family. It is made with simple ingredients that you probably already have on hand. The chowder is creamy, flavorful, and packed with shrimp and vegetables. It is the perfect comfort food for a cold night.
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