SHRIMP CHOWDER
This easy-to-make shrimp chowder has both bacon and potatoes, making it hearty and slightly smoky.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
- Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
- Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.
LOW COUNTRY SHRIMP CHOWDER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.
SHRIMP CHOWDER
Creamy and yummy, and very easy to make.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Chowders
Yield 4
Number Of Ingredients 9
Steps:
- In a large stock pot saute celery and onions in margarine.
- Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
- Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 16.4 g, Cholesterol 181.3 mg, Fat 27.1 g, Fiber 1.7 g, Protein 21.9 g, SaturatedFat 14 g, Sodium 722.1 mg, Sugar 4.4 g
SHRIMP CHOWDER
Thick, creamy chowders brimming with seafood, potatoes, and corn are the pride of lunch spots throughout the Northeast. This one has rich flavor and comes together fast.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs.
- Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil.
- Divide among bowls and top with more basil. Serve with bread if desired.
Nutrition Facts : Calories 369 g, Fat 9 g, Fiber 6 g, Protein 24 g, SaturatedFat 5 g
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.
SIMPLE SHRIMP CHOWDER
Shrimp fans will be bowled over by this tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through. If desired, top with additional minced fresh thyme.
Nutrition Facts : Calories 268 calories, Fat 12g fat (7g saturated fat), Cholesterol 120mg cholesterol, Sodium 901mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
SAVORY SEAFOOD CHOWDER
Get our Savory Seafood Chowder to the table in 30 minutes. Savory Seafood Chowder's great taste comes from shrimp, scallop and chunks of cod fillets.
Provided by My Food and Family
Categories Soup Recipes
Time 30m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
- Stir in tomatoes and 1/2 cup wine. Bring to boil, stirring frequently. Add cod; stir. Simmer on medium-low heat 6 min. Add scallops and shrimp; stir. Simmer 4 min. or until shrimp turn pink, scallops turn opaque and cod flakes easily with fork, stirring occasionally.
- Whisk Neufchatel and remaining wine until blended. Add to chowder along with the basil; mix well. Cook and stir 2 to 3 min. or until heated through.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 340 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 4 g, Protein 24 g
SHRIMP CHOWDER
Make and share this Shrimp Chowder recipe from Food.com.
Provided by Mimi Bobeck
Categories Chowders
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Peel the shrimp and boil the shells in 1 gallon water with the scraps from chopping the onion and celery and 2 teaspoons salt.
- Reduce the liquid to 1/4 or about 1 quart of stock and strain.
- Blanch the shrimp in the stock.
- Do not overcook.
- Strain and reserve shrimp and stock for soup.
- Saute the celery, carrots and onion.
- Add black pepper, curry powder, chili powder, thyme and chopped garlic.
- Add flour and mix well.
- Gradually add 1 quart of hot shrimp and stock and simmer for about 15 minutes on low heat.
- Add diced tomato, green pepper and potatoes to stock mixture and continue to simmer until potatoes are tender.
- Add salt to taste and rock shrimp just before serving.
- Serve topped with oyster crackers and fresh chopped parsley.
Nutrition Facts : Calories 553.3, Fat 26, SaturatedFat 15, Cholesterol 346.6, Sodium 1555.4, Carbohydrate 43.8, Fiber 6.2, Sugar 6.2, Protein 36.5
SAVORY SHRIMP CHOWDER
Ready, Set, Cook! Special Edition Contest Entry: Tried and true chowder recipe. Serve with warm sourdough bread and green salad for a perfectly delicious and satisfying meal.
Provided by Jellybean
Categories Potato
Time 25m
Yield 1 large pot, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Place veggies in medium sauce pan. Add chicken broth (and some water, if necessary) to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes.
- Meantime, melt butter in large pan, add flour, salt and pepper. Whisk until blended.
- Slowly add half-and-half to butter/flour roux & whisk constantly until smooth and thickened. (Will be a fairly thick white sauce at this point - about 15 minutes).
- Carefully add veggies & liquid to white sauce in large pan.
- Add shrimp and vinegar to chowder. Heat through.
- Season with salt and pepper to taste.
- Top individual servings with crumbled bacon.
SHRIMP CHOWDER
I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana
Provided by Taste of Home
Time 3h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
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