Corn Chowder With Shrimp Cream Cheese More Recipes

Steps:

• 1. SHRIMP & MARINADE
• 2. Gather your ingredients.
• 3. Remove the shells (leave the tails) from the shrimp, and devein. Reserve the shells.
• 4. Mince the basil.
• 5. In a bowl, mix the ingredients for the marinade, and add the shrimp.
• 6. Cover and refrigerate for at least 30 minutes.
• 7. THE CHOWDER
• 8. Remove the husks from the corn and clean off all the strands of silk.
• 9. Remove the corn from the cobs, and reserve the cobs.
• 10. Add the milk, cream, and chicken stock to a saucepan, and then add the corncobs and the shrimp shells.
• 11. Bring up to a simmer, and then reduce slightly and keep warm.
• 12. Add the diced bacon to a pot large enough to hold the ingredients for the chowder (cast iron is good).
• 13. Cook over medium heat, until browned but not too crispy
• 14. Remove from pot with a slotted spoon, and allow bacon to drain on paper towels.
• 15. Dice the onion.
• 16. Remove all but two tablespoons of bacon grease from the pot, and then add the onions. Cook over medium heat until softened and translucent, about 5 to 8 minutes. Do not let the onions brown or, heaven forbid, burn.
• 17. Dice the potatoes (I leave the skins on).
• 18. Add the diced potatoes, and cook for an additional 4 minutes.
• 19. Remove the corncobs and shrimp shells from the milk/cream/stock mixture and add to the pot.
• 20. Bring the mixture up to a light boil, and then immediately reduce to a slow simmer.
• 21. Continue to simmer until the potatoes are nice and tender, about 10 to 15 minutes.
• 22. Add the sweet corn and simmer for an additional 5 minutes.
• 23. Remove about 1.5 cups of the solid material from the chowder by using a slotted spoon, and reserve.
• 24. Add the softened cream cheese to the pot
• 25. Puree the remainder of the soup in a food processor or use an immersion blender, until smooth.
• 26. Return the solids back to the soup, and add the bacon. Taste, and then add any additional spices, if needed.
• 27. Remove the shrimp from the marinade, and discard the marinade.
• 28. Add three shrimp to a skewer and then repeat for the other shrimp. You should have four skewers with threee shrimp on each skewer.
• 29. Sear the shrimp skewers on a hot grill pan, or on your BBQ, for 2 to 3 minutes per side.
• 30. Ladle the soup into four bowls, place the shrimp skewers over the bowl, and serve with the lime wedge. Enjoy
• 31. Keep the faith, and keep cooking.

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.

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.

Steps:

• In saucepan, cook onions, garlic, parsley and cayenne pepper in melted butter until tender.
• Add soup, cream cheese and milk and mix thoroughly over heat until all lumps are gone.
• Add shrimp and corn. Season with salt and pepper and stir.
• Bring to a boil; Reduce heat. Cover and simmer for 10-12 minutes or until shrimp are pink and done. (Not overdone.) Stir occasionally.
• Garnish with grated, fresh parmesan cheese.

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.