Corn Chowder With Shrimp Recipes

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:

• 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.

Steps:

• Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.)
• Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno chile and serve.

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 a large stockpot, over medium-high heat, melt butter until it just begins to bubble. Now toss in the chopped scallions and continue cooking on medium-high heat until the scallions are wilted. Add both packages of cream cheese, blending with a wooden spoon until the cream cheese has melted completely. Now blend in the seafood seasoning.
• Pour shrimp stock into the cream cheese mixture, blending together with a wire whisk until smooth. Blend in the warmed half-and-half. Allow the mixture to simmer, stirring occasionally with a wooden spoon, until there is steam rising from the pot. Add the diced potatoes, keeping the heat on medium-high. Stir occasionally, allowing the potatoes to cook 25 min. or until fork-tender.
• Once potatoes are tender, add the steamed shrimp (see Tip); stir. Add drained corn and cream of potato soup; stir until blended. Reduce heat to low and simmer for 10 min., stirring frequently with a wooden spoon so soup does not scorch.

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.

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.