PAULA DEAN'S CORN CHOWDER RECIPE - (3.8/5)
Provided by á-7757
Number Of Ingredients 10
Steps:
- Melt one stick of butter in a saucepan add onion, carrot, celery & garlic for 2 minutes. Add flour make a roux. Cook until light brown, then take off heat and let cool. Put corn and stock together in a pot and bring to a boil. Simmer for 10 minutes. Pour stock in a little at a time and whisk. Return to heat and boil. In a small pot heat half and half until hot. Add to corn mixture. Add salt and pepper, serve.
SHRIMP CORN CHOWDER
This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.
Provided by john zelahy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 53m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 366 calories, Carbohydrate 40.3 g, Cholesterol 198.9 mg, Fat 11.5 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 4.5 g, Sodium 837.7 mg, Sugar 7.5 g
PAULA DEEN: CORRIE'S CREAMY CORN AND SHRIMP CHOWDER
This recipe is from Paula Deen's The Deen Family Cookbook. Corrie says her Mom served this in sourdough bread bowls. This is a super quick and simple meal that tastes like you slaved in the kitchen.
Provided by AmyZoe
Categories Chowders
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put the corn cobs into a large pot with just enough water to cover (break the cobs in half if they don't fit).
- Boil gently for 20 minutes. Discard the cobs and reserve the corn-infused water.
- In a medium saucepan, melt the butter over medium heat.
- Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add the corn kernels, chicken broth, cream, and 3 cups of the corn water.
- Season with salt and pepper to taste and bring to a boil.
- Lower the heat and let simmer for about 10 minutes.
- Add the shrimp and simmer until just opaque, 2 to 3 minutes.
- Ladle the chowder into soup bowls and garnish with green onions.
- Serve hot.
PAULA DEEN: JODI'S CREAM CHEESE AND SHRIMP DIP
This recipe is from Paula Deen's The Deen Family Cookbook. Jodi says you should let it sit in the fridge for 8 hours before eating, but the first round didn't even make it to the fridge. You can also add more sour cream if you want something chip-ready. Otherwise serve with toast or crackers.
Provided by AmyZoe
Categories Lunch/Snacks
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the shrimp, cream cheese, green onions, sour cream, mustard, and hot sauce well.
- Cover and refrigerate for atleast 8 hours before serving.
Nutrition Facts : Calories 90.1, Fat 4.5, SaturatedFat 2.6, Cholesterol 108.7, Sodium 165.2, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 11.3
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