Best 2 Creamy Corn Shrimp Chowder Recipes

Welcome to the delectable world of creamy corn shrimp chowder, where sweet corn and succulent shrimp come together in a symphony of flavors. Prepare to embark on a culinary journey that will tantalize your taste buds and warm your soul. Discover the secrets of creating the perfect chowder, from selecting the freshest ingredients to mastering the art of blending spices and textures. Let this guide be your companion as you navigate the world of chowder-making, ensuring that every spoonful is a moment of pure bliss.

Let's cook with our recipes!

PAULA DEEN: CORRIE'S CREAMY CORN AND SHRIMP CHOWDER

Paula Deen: Corrie's Creamy Corn and Shrimp Chowder image

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

Ingredients

6 ears corn, kernels cut off the cobs, cobs reserved
2 tablespoons butter
1 medium yellow onion, chopped
2 cups chicken broth
1/2 cup heavy cream
salt
pepper
1 lb large shrimp, peeled and deveined, and cut into 1-inch pieces
3 green onions (white and light green parts trimmed and chopped)

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.

CREAMY CORN & SHRIMP CHOWDER

Creamy Corn & Shrimp Chowder image

This recipe is from a restaurant, Satterfield's, located in New Roads, Louisiana. It is great served with hot, buttered, crusty French bread on a cold winter night.

Provided by Luby Luby Luby

Categories < 4 Hours

Time 2h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 large onions, chopped
4 celery ribs, chopped
8 tablespoons butter (1 Stick)
1 tablespoon minced garlic
1 tablespoon thyme, scant
1 tablespoon rosemary, scant
1 lb frozen cut corn
2 lbs shrimp, peeled and deveined
2 chicken bouillon cubes, crushed
1/4 cup flour
1 quart heavy whipping cream
2 cups milk
2 tablespoons Worcestershire sauce
salt and black pepper
ground cayenne pepper

Steps:

In large heavy pot melt butter and sauté onions, bell pepper, celery and garlic until soft.
Add thyme, rosemary, salt, black pepper, cayenne pepper, Worcestershire sauce and crushed bouillon cubes.
Simmer for 5 minutes.
Add flour mixing well and cook for 2-3 minutes.
Add cream and milk and whip with whisk until completely blended.
Cook over low heat until mixture thickens, stirring.
Adjust seasonings, if necessary.
Add corn and cook for 5 minutes, stirring.
Add shrimp and cook for another 5-10 minutes or just until shrimp are cooked being careful not to overcook shrimp.

Nutrition Facts : Calories 1031.3, Fat 81, SaturatedFat 48.9, Cholesterol 500.1, Sodium 773, Carbohydrate 40.3, Fiber 3.5, Sugar 6, Protein 40.9

Tips:

To make the chowder creamier, use half-and-half or heavy cream instead of milk.
For a smokier flavor, use smoked paprika or smoked salt.
Add a pinch of cayenne pepper for a little heat.
If you don't have fresh corn, you can use frozen or canned corn.
To save time, you can use pre-cooked shrimp.
Serve the chowder with a side of crusty bread or crackers.

Conclusion:

Creamy corn and shrimp chowder is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a quick and easy soup recipe, give this creamy corn and shrimp chowder a try.