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 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.
POTATO BACON CHOWDER
This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table.-Jacque Manning, Burbank, South Dakota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.
Nutrition Facts : Calories 389 calories, Fat 29g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 869mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.
BACON, SHRIMP, AND CORN CHOWDER
As with most chowders, this is much better served the second day. Let it sit in the fridge overnight, reheat and serve! Sometimes I will add some crushed red pepper when I saute the onion. The Maine shrimp can be substituted with other small shrimp.
Provided by Kim127
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a stockpot, cook 3 slices of the bacon until crisp. Remove bacon, drain and crumble; set aside. Reserve 2 tablespoons bacon drippings.
- Add the onion and saute in bacon drippings until tender, about 8 minutes.
- Placed chopped pototoes over onions and add enough water to cover the potatoes. Add 1 tsp of Mrs Dash.
- Bring to a boil, reduce heat to medium and cook until potatoes are tender.
- Meanwhile, cook remaining bacon; drain and crumble.
- Add corn, bacon and shrimp and cook until the shrimp are opaque.
- Remove from heat and let cool slightly.
- Stir in evaporated milk.
- Stir in light cream.
- Stir in milk (depending upon how thick you like your chowders, you may add more or less milk at this point).
- Add 2 tsp Mrs Dash.
- Reheat soup to just boiling, but do not boil.
- Add salt and pepper to taste.
- Remove from heat and cool.
- Refrigerate overnight and slowly reheat to serve.
Nutrition Facts : Calories 1068.5, Fat 77.3, SaturatedFat 42, Cholesterol 369.5, Sodium 1163.3, Carbohydrate 60, Fiber 5, Sugar 5.3, Protein 38.2
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
BACON SHRIMP POTATO CHOWDER
my bacon shrimp potato chowder! super yummy served with toasted sourdough bread
Provided by LISA STEWART @hblisastewart
Categories Chowders
Number Of Ingredients 11
Steps:
- 1st dice onion and garlic and saute in the olive oil in a large soup pot cut bacon up into small pieces add to onion and cook all the way
- once all that is cooked add all the chicken broth then add the cleaned and diced potato let simmer for awhile until potato is cooked then add frozen corn add salt and pepper
- after all this is simmered together about 20 minutes add clean uncooked shrimp, let cook for 8 minutes on a simmer so shrimp can cook through, then add heavy cream continue to let simmer for 10 minutes
- once the shrimp and potato have cooked you can fill up soup bowls and garnish with jalapenos if you chose or dash of Tabasco is great too!
- serve with bread
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