Cornandshrimpchowder Recipes

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.

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:

• 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:

• In a medium pot, combine the chicken broth and 1 pound of the corn.
• Bring the broth to a boil; immediately remove the pan from the heat.
• Working in batches, transfer the corn mixture to a blender or food processor and process until the corn is almost pureed but slightly chunky.
• Set aside.
• In a 6- to 8-quart pot over medium heat, saute the bacon pieces until the fat has been rendered and the bacon pieces are golden brown.
• Using a slotted spoon, transfer the bacon pieces to a platter lined with paper towels to drain.
• Set aside.
• Heat the skillet with the bacon drippings over medium heat and add the onion, bell pepper and celery.
• Cook, stirring, until the vegetables have softened, 10 to 12 minutes.
• Add the pureed corn mixture along with the remaining 1/2 pound corn kernels, the potatoes, milk, heavy cream and salt and pepper to taste.
• Bring the mixture to a boil, then immediately reduce the heat so the chowder is just barely at a simmer.
• Simmer the chowder until the potatoes are tender, 10 to 12 minutes.
• Add hot pepper sauce and additional salt to taste, if needed.
• Just before serving, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
• Add some of the shrimp, being careful not to crowd the pan.
• Saute until cooked through, 3 to 4 minutes.
• Transfer the shrimp to a plate.
• Repeat with the remaining butter and shrimp.
• Stir the chives and bacon into the hot soup.
• Ladle the soup into serving bowls and add 5 or 6 shrimp to each bowl.
• Serve immediately.
• If serving as a buffet, place the dish of sauteed shrimp next to the soup and let guests serve themselves.

Steps:

• Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.

Steps:

• In a large pot over medium high heat, saute the shrimp, crab,onions, garlic, and bell peppers in the butter for about 5 minutes or until onions are tender.
• Add the soups, corn, broth, milk/cream, cream cheese, rosemary, thyme, nutmeg, salt, pepper, and cayenne to taste.
• Reduce heat to low and simmer for 20 minutes. Serve with french bread.