SHRIMP AND CORN CHOWDER
Shrimp and corn chowder will warm you up!
Provided by DotDot
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 420 calories, Carbohydrate 40.7 g, Cholesterol 203.6 mg, Fat 19.3 g, Fiber 4.1 g, Protein 24.1 g, SaturatedFat 11.4 g, Sodium 366.5 mg, Sugar 4.6 g
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.
CORN AND BELL PEPPER CHOWDER
Provided by Cynthia Thomas
Categories Soup/Stew Blender Dairy Onion Pepper Potato Vegetable Sauté Quick & Easy Corn Bell Pepper Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
CORN CHOWDER WITH SHRIMP
Make and share this Corn Chowder With Shrimp recipe from Food.com.
Provided by MsSally
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 164.8, Fat 3.3, SaturatedFat 0.5, Cholesterol 73.1, Sodium 377.9, Carbohydrate 20.9, Fiber 2.2, Sugar 6.1, Protein 13.3
EASY CORN CHOWDER I
This is a quick and easy soup that won't let you down.
Provided by carol
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Yield 3
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 60.4 g, Cholesterol 44.9 mg, Fat 28.3 g, Fiber 4 g, Protein 18.4 g, SaturatedFat 10.2 g, Sodium 1465.2 mg, Sugar 19.5 g
SWEET CORN CHOWDER WITH SHRIMP AND RED PEPPERS
This recipe is quick and easy. My boys like it because the shrimp makes them think they are eating "high-style" (their words). I like it because it can be on the table in less than 30 minutes.
Provided by mary winecoff
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil for 1 minutes in a large saucepan over moderate heat.
- Add the onion and saute, stirring until limp, about 5 minutes.
- Add the potato, bay leaf, marjoram, nutmeg and stock and bring to a boil.
- Lower the heat to moderate, cover and cook at a gentle boil until the potato is just tender, about 10 minutes.
- Add the cream style corn, corn kernels, milk and black pepper.
- Heat to moderate, add the red peppers and shrimp and boil gently, uncovered, until the shrimp are just cooked through, about 3 minutes.
- Remove the bay leaf.
Nutrition Facts : Calories 486, Fat 11.2, SaturatedFat 3.7, Cholesterol 187.8, Sodium 1587.1, Carbohydrate 66.2, Fiber 6.2, Sugar 6.5, Protein 35.7
CORN AND PEPPER CHOWDER
Chunks of potato, kernels of corn and flecks of red pepper punctuate the creamy broth of this hearty chowder. Cilantro and cumin lend a Southwestern flavor. "I go this recipe from someone I work with. It's quick and tasty," notes Donna Hackman of Bedford, Virginia.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. , Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro.
Nutrition Facts : Calories 170 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 562mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
ZUCCHINI AND SWEET CORN CHOWDER
This soup is another of my favorites, besides being delicious it is rich in nutrients especially if it is prepared with organic ingredients. Zucchinis are rich in calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin C, vitamin A and vitamin K. They are very low calorie vegetables. Zucchinis skin is an excellent source of dietary fiber and offers some protection against colon cancers. Unlike corn, fresh corn kernels have fewer calories and contain no gluten. Yellow corn kernels contain high levels of B complex, vitamin A, lutin, flavonoids among other important nutrients, and contain a moderate amount of minerals such as zinc, magnesium, copper, iron and manganese. However, corn, in line with rice, potato, etc., is one of the high glycemic index foods, limiting its authority to the main food ingredient in diabetic patients. For more information go to www.nutrition-and-you.com. Created by Rosamaria Barrientos
Provided by Rosamaria Barrientos
Categories Chowders
Time 40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a casserole add oil or butter and sauté the onion, celery, and garlic, until they have a translucent color. Add corn kernels, zucchini, water and salt to taste, stir to mix all the ingredients and cover the casserole with a lid and cook for 10 more minutes or until the vegetables are soft.
- Pour half of the soup in a blender add the remaining ingredients and blend. Mix all together in the casserole until everything is well combined and let the soup sit for 10 minutes over low heat. Ready to serve Buen provecho!
Nutrition Facts : Calories 147.8, Fat 5.3, SaturatedFat 0.8, Sodium 723.8, Carbohydrate 25, Fiber 4, Sugar 4.2, Protein 4.7
SWEET CORN WITH PEPPERS
Steps:
- Core and vein the peppers. Cut the flesh into very thin strips about 1 1/2 inches in length. There should be about 2 cups.
- Set aside. Scrape the kernels from the corn. There should be about one cup.
- Set aside.
- Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1 1/2 minutes.
- Spoon the mixture into a warm serving dish.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 343 milligrams, Sugar 6 grams, TransFat 0 grams
SWEET CORN 'N' PEPPERS
Peppers add punch to this mouthwatering grilled sweet corn.-Grace Camp, Owingsville, Kentucky.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine peppers and onion. Combine the salt, pepper, cayenne and paprika; sprinkle half over the vegetables and set aside. Sprinkle remaining seasoning mixture over corn., Place the corn on a vegetable grilling rack coated with cooking spray or in a perforated disposable aluminum pan. , Grill, covered, over medium heat for 10 minutes. Add reserved vegetables. Grill, covered, 5-10 minutes longer or until vegetables are tender, stirring occasionally and rotating corn.
Nutrition Facts :
SWEETCORN AND RED PEPPER SALAD
From a book called The Goodness of Peppers. It suggests serving this colourful, crunchy salad in late summer when peppers, tomatoes and corn are all at their sweetest and most succulent.
Provided by CulinaryQueen
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove all the husks and fibres from the cobs and slice the kernels off the cobs.
- Put the kernels in a pan with some water and bring to the boil. Cook for about 8 minutes or until tender. Drain well and reserve.
- Remove the caps, pith and seeds from the peppers and finely chop the flesh.
- Combine the corn, peppers, celery, garlic, tomatoes, rocket and parsley in a large bowl and mix thoroughly.
- In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Pour over salad.
- Sprinkle Parmesan shavings over salad and serve.
Nutrition Facts : Calories 206.5, Fat 11.9, SaturatedFat 1.9, Cholesterol 1.1, Sodium 59.1, Carbohydrate 24.6, Fiber 5.4, Sugar 8.8, Protein 5.2
KENNEDY SWEET CORN CHOWDER FROM HYANNISPORT
Caroline and Jackie served this for the wedding week luncheon of Arnold Schwarzenegger and Maria Shriver in 1986 - and it's a family favorite - simple and tasty --
Provided by carrie sheridan
Categories Chowders
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- In a stockpot or other large soup pot, combine the milk with 2 quarts (8 cups) of water. Bring to a boil. Add the corn on the cob and cook it for 5 minutes or until tender.
- Using tongs, transfer the corn to a colander. Measure out and reserve 4 cups of the corn cooking liquid; discard the remainder. When the corn is cool enough to handle, cut or scrape the kernels off the cob with a large sharp knife.
- Melt the butter in a large soup pot or flame-proof casserole over medium heat. Add the onion and bacon and cook, stirring occasionally, until the onion is soft and the bacon has rendered its fat, 5 to 7 minutes.
- Sprinkle on the flour and cook, stirring for 1 to 2 minutes. Whisk in the reserved corn broth and the chicken stock. Bring to a boil, stirring until thickened slightly. Add the diced potatoes and cook for 5 to 7 minutes, or until just tender. Then add the corn kernels and cream. Reduce the heat to low and simmer for 5 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 379.9, Fat 24.7, SaturatedFat 12.9, Cholesterol 62.7, Sodium 343, Carbohydrate 32.8, Fiber 3.2, Sugar 4.7, Protein 9.9
FRESH CORN CHOWDER
This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 410mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
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