CURRIED SHRIMP AND CORN CHOWDER
Progresso® chicken broth provides a simple addition to this curried shrimp and corn chowder cooked in a Dutch oven. Perfect as a fall dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- In 4-quart Dutch oven, heat oil over medium heat. Cook sweet onion in oil 5 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute.
- Add potatoes, sweet potato, corn, broth, coconut milk, curry powder, salt and pepper. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered 25 minutes, stirring occasionally, until potatoes are tender.
- Stir in shrimp; cook 4 to 5 minutes or just until shrimp are pink. Serve chowder with desired toppings.
Nutrition Facts : Calories 350, Carbohydrate 41 g, Fat 2 1/2, Fiber 4 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg
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
RED SHRIMP CHOWDER WITH CORN
Provided by Pete Wells
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h10m
Yield Serves 4 to 6
Number Of Ingredients 17
Steps:
- In a medium pot, bring the fish stock, clam broth or water to a boil with the shrimp shells, corncobs and basil stems and simmer for about 20 minutes.
- In a large pot set over medium heat, melt the butter and fry the bacon in it. When the bacon is crisp, fish it out with a slotted spoon and set it aside. Fry the onion, garlic, celery, fennel and carrots in the hot fat until softened, about 10 minutes. Season with salt.
- Strain the shrimp-flavored broth into the pot. Add the corn kernels, potatoes, bay leaf and a pinch of red pepper flakes. Bring to a boil, cover the pot, reduce the heat to low and simmer for 10 minutes.
- Using the back of a wooden spoon, crush a third to a half of the potato chunks against the side of the pot. Stir in the chopped tomatoes and juice, return to a boil and simmer for 10 minutes more.
- Add the shrimp, stir well, taste and adjust the seasoning, adding salt, black pepper and more red pepper flakes to taste. (The shrimp will cook from the heat of the soup.) Ladle into bowls and sprinkle with the basil ribbons and some bacon.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 1586 milligrams, Sugar 11 grams, TransFat 0 grams
SHRIMP AND CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
RED CURRY SHRIMP AND CORN CHOWDER
Make and share this Red Curry Shrimp and Corn Chowder recipe from Food.com.
Provided by Busters friend
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in 2 quart pot.
- Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
- Add Red Curry Paste. Cook 1 more minute while continuing to stir.
- Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
- Once boil starts, reduce heat to medium low. Simmer with lid on until potatoes are tender, about 25 minutes, stirring occasionally.
- Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through.
- Serve hot.
Nutrition Facts : Calories 441.8, Fat 19, SaturatedFat 11.7, Cholesterol 147.2, Sodium 1150, Carbohydrate 44.8, Fiber 6.4, Sugar 12.2, Protein 26.2
SHRIMP AND CORN CHOWDER
Provided by Ellen Slaby
Categories Soup/Stew Dairy Potato Quick & Easy Shrimp Corn Summer Bon Appétit Massachusetts
Yield Serves 6 to 8
Number Of Ingredients 11
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.
RED CURRY SHRIMP
Make and share this Red Curry Shrimp recipe from Food.com.
Provided by AZPARZYCH
Categories < 60 Mins
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring coconut mill to simmer in large skillet over medium heat.
- Stir in curry paste and sugar until disolved, bring to boil.
- Reduce to low heat, simmer 5 minutes.
- Add shripm and veggies, cook 3-5 minutes or until shrimp turns pink and veggies are tender-crisp.
- Stir in basil (optional) and fish sauce.
- Serve with Jasmine rice.
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