Best 20 Shrimp Corn Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Shrimp corn chowder is a creamy seafood soup that is loaded with flavor. With tender chunks of shrimp, sweet corn, and earthy potatoes, this chowder is a hearty and comforting dish that is perfect for a cold winter day. It is simple to make, and it can be ready in under an hour. Whether you are looking for a quick and easy weeknight meal or a special dish for a dinner party, shrimp corn chowder is sure to please everyone at the table.

Let's cook with our recipes!

SHRIMP CORN CHOWDER



Shrimp Corn Chowder image

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

6 slices bacon
1 cup chopped onion
½ cup chopped celery
1 teaspoon minced garlic
1 teaspoon fresh thyme
4 cups frozen corn kernels, thawed
2 cups chicken broth
½ cup half-and-half
½ teaspoon black pepper
½ teaspoon salt
1 pound fresh peeled and deveined shrimp

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

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons unsalted butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 cups frozen diced potatoes
3 cups frozen corn
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 quart low-fat milk
1 pound medium shrimp, peeled and deveined
Paprika, for sprinkling

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 SHRIMP CHOWDER



Corn and Shrimp Chowder image

The best of corn and seafood chowders come together in one delicious dish!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 7

Number Of Ingredients 12

4 slices bacon, cut into 1/2-inch pieces
1 medium onion, coarsely chopped (1/2 cup)
1 medium stalk celery, coarsely chopped (1/2 cup)
6 small red potatoes, cut into 1/2-inch pieces
2 cups frozen corn
1/4 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1/4 cup Gold Medal™ Wondra® quick-mixing flour
2 cups half-and-half
12 oz frozen uncooked medium shrimp, peeled, deveined and tail shells removed (do not thaw)
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In 5- to 6-quart Dutch oven, cook bacon over medium-high heat 5 to 6 minutes, stirring frequently, until crisp. Stir in onion, celery, potatoes, frozen corn and thyme. Cook 5 to 6 minutes, stirring frequently, until onion and celery are softened.
  • With wire whisk, beat in broth and flour. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
  • Stir in half-and-half, shrimp, salt and pepper. Cover; cook 5 to 6 minutes, stirring occasionally, until shrimp are pink.

Nutrition Facts : Calories 420, Carbohydrate 45 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 10 g, TransFat 1/2 g

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

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.

CAJUN SHRIMP, SAUSAGE AND CORN CHOWDER



Cajun Shrimp, Sausage and Corn Chowder image

Ready, Set, Cook! Special Edition Contest Entry: This recipe was an inspiration from my first experience eating a chowder. Being from the south, I had never eaten anything like this until a friend of mine brought a bowl home from work. After the first bite, I knew I had to re-create the recipe. This is my version, with of course, bacon and potatoes added to the flavor profile!

Provided by chelle6576

Categories     Chowders

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 14

1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
3 slices bacon
1 lb fresh shrimp, peeled and deveined
1 (14 3/4 ounce) can creamed corn
1 (15 1/4 ounce) can sweet corn, drained
1 onion, chopped
1/2 lb smoked sausage, sliced
1/4 cup flour
1 cup milk
1 (14 1/2 ounce) can low sodium chicken broth
2 tablespoons Tony Chachere's Seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper

Steps:

  • In large, deep pot fry bacon until crisp. Remove from pot and set aside.
  • In same pot, add sliced sausage and onion and cook until sausage is browned.
  • Crumble bacon and add to pot with the sausage and onions.
  • Add Simply Potatoes Diced Potatoes with Onions, creamed corn, sweet corn and shrimp to pot with sausage.
  • In medium bowl, add flour and slowly add chicken broth and whisk until thoroughly mixed. Add to pot.
  • Add enough water to cover all ingredients. Stir constantly on medium heat until mixture begins to thicken. Turn to low heat.
  • Add Tony's, cayenne and a dash of salt and pepper. (Season to your taste!).
  • Slowly stir in milk and simmer on low heat until potatoes are tender and shrimp are cooked.

POBLANO CORN CHOWDER WITH SHRIMP



Poblano Corn Chowder with Shrimp image

Categories     Soup/Stew     Milk/Cream     Pepper     Vegetable     Lunch     Shrimp     Corn     Hot Pepper     Fall     Cilantro     Simmer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 first-course or 6 main-course servings

Number Of Ingredients 13

4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies,* seeded, chopped
2 14 3/4- to 15-ounce cans cream-style corn
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro

Steps:

  • Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
  • Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
  • Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
  • Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

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

1 pound russet potatoes, peeled and chopped
2 onions, chopped
1 large red bell pepper, seeded and chopped
4 cups water
1 17-ounce can creamed corn
1 17-ounce can whole kernel corn, drained
1 cup whipping cream
1 cup milk
Salt and pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Chopped fresh chives

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.

SIMPLY DELICIOUS SHRIMP AND CORN CHOWDER



Simply Delicious Shrimp and Corn Chowder image

Ready, Set, Cook! Special Edition Contest Entry -- Made with Simply Potatoes Diced Potatoes with Onions, this is a creamy, delicious shrimp and corn chowder.

Provided by breezermom

Categories     Chowders

Time 1h

Yield 10 serving(s)

Number Of Ingredients 22

1 1/2 lbs fresh shrimp, unpeeled, medium size (I buy mine at the local fish market already peeled and deveined...saves time!)
olive oil flavored cooking spray
1 teaspoon olive oil
1/4 cup onion, chopped
1 cup celery, chopped
1 cup red sweet bell pepper, diced
3 garlic cloves, minced
1/2 cup all-purpose flour
21 ounces chicken broth
1 1/2 cups water
1 cup carrot, diced
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/8 teaspoon ground nutmeg
3 cups Simply Potatoes Diced Potatoes with Onion
2 (12 ounce) cans evaporated milk
2 (8 3/4 ounce) cans salt-free cream-style corn
1 teaspoon hot sauce
1 lb fresh crabmeat, drained and picked of shells
1 tablespoon cilantro, chopped
salt (depends on your chicken broth)

Steps:

  • Peel and devein shrimp. Rinse under cold water and set aside. Keep cold.
  • Coat a dutch oven with cooking spray; add the oil, and place over medium high heat until hot. Add the onion, celery, red pepper, and garlic. Cook until tender.
  • Add the flour and cook, stirring constantly for one minute. Gradually add in the chicken broth, water, carrots, bay leaves, thyme, nutmeg, and white pepper.
  • Bring to a boil, and cook for 10 minutes, then add the Simply Potatoes Diced Potatoes with Onions. Cook for 10 minutes more.
  • Stir in the milk, corn and hot sauce. Return to a boil. Add the shrimp, crabmeat, and cilantro; cook 5 minutes or until the shrimp turn pink, stirring constantly.
  • Remove and discard the bay leaves and serve.

POBLANO CORN CHOWDER WITH SHRIMP



Poblano Corn Chowder with Shrimp image

This is slightly modified recipe from Bon Appetit. Their version is served in the Sundown Cafe in Atlanta. I've added more spice and seasoning, and reduced some fat. It was easy and quick to prepare on a weeknight, and the family asked for seconds - the best kind of recipe in my book.

Provided by PanNan

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons butter or 2 tablespoons canola oil
1 medium onion, chopped
3 celery ribs, chopped
2 large poblano chiles, seeded and chopped
2 (14 1/2 ounce) cans cream-style corn
1 (16 ounce) package frozen corn kernels
2 (14 ounce) cans chicken broth (reserve 1/4 cup)
1 cup whipping cream (or lowfat evaporated milk)
2 teaspoons sugar
2 tablespoons flour
1 teaspoon red cayenne pepper (or to taste)
1 lb raw shrimp, peeled and deveined,chopped
6 tablespoons chopped fresh cilantro
salt
pepper
hot sauce

Steps:

  • Chop onion, celery and poblano pepper.
  • Melt butter (or heat oil) in stock pot or Dutch oven.
  • Add onion, celery and poblano chilies and saute until soft, about 6 minutes.
  • Add creamed corn, frozen corn, chicken broth (except reserved 1/4 cup), cream (or evaporated milk), sugar, red pepper, salt and pepper.
  • Simmer 15 minutes to blend flavors.
  • Mix 2 tbsp flour in reserved 1/4 cup chicken broth.
  • Add to soup mixture, and stir.
  • Add shrimp and cilantro.
  • Simmer about 5 minutes longer, until shrimp are cooked, and serve.
  • Pass the hot sauce.

CAJUN CORN AND SHRIMP CHOWDER



Cajun Corn and Shrimp Chowder image

My husband makes this one and we are always standing in line waiting for the first bowl. Serve with hot crusty fresh bread. Outta sight!!

Provided by ratherbeswimmin

Categories     Chowders

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 medium onion, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2-1 teaspoon garlic salt
1/2-1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 envelope lipton golden onion soup mix
3 cups boiling water
3 cups corn kernels (fresh cut or frozen and thawed)
3/4-1 lb shrimp, peeled and deveined
1/2 cup heavy cream

Steps:

  • In a big soup pot melt the butter over medium heat.
  • Add the onion, and saute about 3 minutes or until softened.
  • Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
  • Stir and cook for 1-2 minutes.
  • Add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking).
  • Lower the heat to medium, add in the corn and shrimp.
  • Cook for 2-3 minutes or until the shrimp are pink.
  • Add in the heavy cream; stir to combine.
  • Taste and adjust seasoning as needed.
  • Cook over low heat until it is heated through.
  • Ladle into individual soup bowls.

SOUP- LOBSTER, SHRIMP AND CORN CHOWDER RECIPE - (4.6/5)



Soup- Lobster, Shrimp and Corn Chowder Recipe - (4.6/5) image

Provided by á-2703

Number Of Ingredients 19

Ingredients
15 pieces of bacon, diced
2 cups chopped sweet onions
1 cup chopped celery
4 large carrots sliced into 1/4 inch rounds
2 teaspoons salt
2 Teaspoons Lawry's Garlic Salt (coarse ground with parsley)
1/2 teaspoon cayenne pepper
1 teaspoon fresh ground black pepper
1 cup all-purpose flour
2 Tablespoons cornstarch (mixed with 1/4 cup cold water)
14 cups chicken broth
2 pieces of fresh corn on the cob (cut off corn)
2 teaspoons Old Bay Seasoning
2 cups whole milk (substitute heavy whipping cream if you prefer a creamier soup)
8-9 medium red potatoes cut into sixths
1 Large fresh lobster tail diced into 1 inch pieces
1 pound of medium to large fresh shrimp- shelled, deveined and cut in half
2 teaspoon Worcestershire sauce

Steps:

  • Directions In a large stock pot, over medium high heat, cook the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, and cayenne. Cook for 10-12 minutes, or until the vegetables are soft. Stir in the flour and cook for 10 minutes, stirring frequently. Stir in the chicken broth and bring to a boil. Add the red potatoes and corn niblets. Stir in the Old Bay seasoning. Simmer for 15 minutes, or until the potatoes tender. Stir in the whole milk, Lobster and Shrimp. Simmer the soup for 5 minutes. Add the black pepper, Lawry's seasoning salt and Worcestershire sauce. Add the cornstarch that has been mixed in water. Simmer the soup for an additional 4 minutes.

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body. Tiny and virtually flavorless, annatto seeds, also known as achiote seeds, are commonly used throughout Latin America to add a distinctive reddish yellow color to sautéed foods. They are available in Latin markets and the Latin section of some supermarkets. At Zafra, Chef Maricel Presilla accents her Ecuadoran chowders, as well as grilled chicken and fish, with this crisp salsa. To turn up the heat, add 1 finely chopped fresh chile, such as cayenne or serrano. This delicious recipe is from Food & Wine, May 2001. MAKE AHEAD: The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months. The salsa can be refrigerated for up to 3 days. Note: Please check refrigeration times in the instructions, they are not included in prep or cook time.

Provided by NcMysteryShopper

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 22

1 lb medium shrimp, shelled and deveined
6 garlic cloves, minced
2 scallions, minced
2 tablespoons fresh lime juice
salt
2 cups fresh corn kernels or 2 cups thawed frozen corn kernels
2 cups whole milk
2 tablespoons annatto oil (recipe & directions below)
1 large red onion, finely chopped
1 red bell pepper, finely chopped
1 teaspoon ground cumin
3 plum tomatoes, peeled seeded and finely chopped
6 cups chicken stock or 6 cups low sodium chicken broth
1 plantain, green (peeled and coarsely grated)
2 tablespoons cilantro leaves
1/4 teaspoon cayenne pepper
1 cup fresh corn kernels or 1 cup thawed frozen corn kernels
3 plum tomatoes, peeled seeded and finely chopped
2 scallions, minced
2 tablespoons coarsely chopped cilantro
2 1/2 tablespoons fresh lime juice
salt & freshly ground black pepper

Steps:

  • Annatto Oil - In a small saucepan, combine 1 cup corn oil and 1/4 cup annatto seeds and bring to a simmer over low heat. Remove from the heat, cover and let cool. Strain the annatto-infused oil into a jar. Makes 1 Cup.
  • Tangy Corn Salsa - In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen. Drain and let cool; pat dry. In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice. Season with salt and pepper and let stand at least 1 hour before serving. Makes about 1 1/2 cups.
  • Chowder - In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 teaspoon of salt. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
  • In a food processor, puree the corn with the milk. Pour the puree through a coarse strainer, pressing on the solids to extract as much liquid as possible.
  • Heat the Annatto Oil in a large sauce-pan or enameled cast-iron casserole. Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes. Stir in the tomatoes and cook for 2 minutes longer. Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil. Simmer over moderately low heat until very flavorful, about 20 minutes.
  • Pour the soup through a coarse strainer. Working in batches, puree the vegetables in a blender. Return the puree and the strained broth to the saucepan and bring to a simmer. Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes. Season with salt and serve in warmed soup plates or bowls with the Tangy Corn Salsa.

Nutrition Facts : Calories 310.3, Fat 7.2, SaturatedFat 2.5, Cholesterol 125.7, Sodium 528.4, Carbohydrate 37.6, Fiber 4.7, Sugar 15.2, Protein 27.6

CHIPOTLE SHRIMP AND CORN CHOWDER



Chipotle Shrimp and Corn Chowder image

This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!

Provided by MamaJ

Categories     Chowders

Time 40m

Yield 5 1/2 cups, 4 serving(s)

Number Of Ingredients 15

2 slices thick sliced bacon, diced
1 cup onion, diced
1/2 cup celery, diced
1/2 teaspoon garlic, minced
2 tablespoons flour
1/4 cup sherry wine
2 cups chicken broth
1 1/2 cups frozen corn kernels
1 1/2 cups red potatoes, diced
1 cup whole milk
1 -2 tablespoon chipotle chile in adobo, minced (or to taste)
2 teaspoons fresh thyme, minced
1/2 lb medium shrimp, peeled, deveined and halved lengthwise
1/2 cup heavy cream
salt

Steps:

  • Saute bacon in a large pot over medium heat until crisp.
  • Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
  • Stir in flour and cook one minute.
  • Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
  • Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
  • Add shrimp and cream to soup.
  • Add salt to taste.
  • Simmer 5 minutes to cook shrimp.
  • Serve.
  • * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.

SWEET CORN CHOWDER WITH SHRIMP AND RED PEPPERS



Sweet Corn Chowder With Shrimp and Red Peppers image

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

1 tablespoon olive oil
1 large yellow onion, finely chopped
1 large potato, peeled and diced
1 bay leaf
1/2 teaspoon dried marjoram, crumbled
1/8 teaspoon ground nutmeg
1 3/4 cups chicken broth
1 (17 ounce) can cream-style corn
1 (10 ounce) package frozen corn kernels, thawed
1 3/4 cups milk
1/4 teaspoon black pepper
1 (7 ounce) jar roasted red peppers, drained and thinly sliced
1 lb large shrimp, shelled and deveined

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

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

So creamy and delicious. My favorite version is from the Caribbean Soup Company, and I've tried to copy their recipe. This is so good on a cold day! Add scallops if you like to the first part!

Provided by breezermom

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 18

1 lb medium shrimp, peeled and deveined
6 ounces crab claw meat, sorted
1 onion, diced
1/4 green bell pepper, diced
1/4 red bell pepper, diced
1 teaspoon garlic, minced
3 tablespoons butter
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1 (16 ounce) package frozen corn kernels
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can shrimp broth
1 cup half-and-half or 1 cup heavy cream
8 ounces cream cheese
1 pinch dried rosemary
1 pinch dried thyme
1 pinch ground nutmeg
salt and pepper
cayenne pepper, to taste

Steps:

  • In a large pot over medium high heat, saute the shrimp, crab,onions, garlic, and bell peppers in the butter for about 5 minutes or until onions are tender.
  • Add the soups, corn, broth, milk/cream, cream cheese, rosemary, thyme, nutmeg, salt, pepper, and cayenne to taste.
  • Reduce heat to low and simmer for 20 minutes. Serve with french bread.

Nutrition Facts : Calories 353.2, Fat 22.9, SaturatedFat 11.7, Cholesterol 145.3, Sodium 1162, Carbohydrate 20.4, Fiber 1.6, Sugar 2.7, Protein 18.2

SHRIMP AND WHITE CORN (HOMINY) CHOWDER



Shrimp and White Corn (Hominy) Chowder image

This chowder is really rich and delicious. The recipe was given to me by my friend Angie and it is her husband's recipe. My husband loves this stuff and asks me to make it all the time. If I can't find Rock Shrimp here in land locked Colorado, I'll use regular shrimp and cut it into bite sized pieces. There is a bit of effort to this recipe, but it is well worth it.

Provided by Sooz Cooks

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 cup butter
1 medium onion, chopped
1 stalk celery, chopped
1 carrot, cut in half and thinly sliced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
14 ounces chicken broth
1 (15 1/2 ounce) can hominy
1 quart half-and-half
1/4 cup flour
1 tablespoon sugar
1 lb rock shrimp (or use small 70/90 count shrimp)
2 cups sharp cheddar cheese, shredded

Steps:

  • Melt butter in large stock pot.
  • Saute onion, celery and carrot until tender, about 15 minutes.
  • Add salt, pepper, cayenne and cloves.
  • Add chicken broth and simmer for 15 minutes.
  • Using a hand held blender, blend until smooth (I don't have one of these so I use my food processor in batches or electric blender. Or if you like your chowder with the chunks in it, as the recipe owner does, you can skip this step completely).
  • Add hominy and simmer for 5 minutes.
  • Mix 1 cup of the half and half with flour until smooth and add to stock pot.
  • Add sugar, remaining half and half and shrimp. Bring mixture to the point of almost boiling.
  • Add cheese and heat thoroughly, stirring until cheese is melted and soup is creamy.

Nutrition Facts : Calories 817.3, Fat 64.2, SaturatedFat 39.4, Cholesterol 295.4, Sodium 1213.1, Carbohydrate 28.1, Fiber 2.7, Sugar 5.5, Protein 33.2

CORN AND SHRIMP CHOWDER



Corn and Shrimp Chowder image

Shrimp can be difficult to serve in any kind of soup or stew. It takes only a few minutes of overcooking to turn the shrimp tough. To get around this, this chowder is prepared and then, just before serving, the shrimp are sauteed in very hot butter. The shrimp are added to the chowder as it is served. This all sounds like more work than it is, especially since the shrimp cook in just 3 or 4 minutes. Do-ahead tip: The soup is best the first day, but can be prepared a day in advance if necessary. Freeze for longer storage. The shrimp can be peeled and deveined hours in advance. Refrigerate until ready to cook. As published in The Washington Post, 01-26-2000.

Provided by lazyme

Categories     Chowders

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

3 1/2 cups chicken broth
1 1/2 lbs fresh corn kernels or 1 1/2 lbs canned corn
1/4 lb thick-sliced bacon, cut 1/2-inch dice
1 medium onion, cut 1/2-inch dice
1 large red bell pepper, cut 1/2-inch dice
2 large celery ribs, cut 1/2-inch dice
2 lbs russet potatoes, cut 1/2-inch cubes
2 cups milk
2 cups heavy cream
salt, to taste
fresh ground black pepper, to taste
hot pepper sauce, such as Tabasco, to taste
4 ounces butter, 1 stick
2 1/2 lbs medium shrimp, peeled, deveined
1/4 cup chopped chives

Steps:

  • In a medium pot, combine the chicken broth and 1 pound of the corn.
  • Bring the broth to a boil; immediately remove the pan from the heat.
  • Working in batches, transfer the corn mixture to a blender or food processor and process until the corn is almost pureed but slightly chunky.
  • Set aside.
  • In a 6- to 8-quart pot over medium heat, saute the bacon pieces until the fat has been rendered and the bacon pieces are golden brown.
  • Using a slotted spoon, transfer the bacon pieces to a platter lined with paper towels to drain.
  • Set aside.
  • Heat the skillet with the bacon drippings over medium heat and add the onion, bell pepper and celery.
  • Cook, stirring, until the vegetables have softened, 10 to 12 minutes.
  • Add the pureed corn mixture along with the remaining 1/2 pound corn kernels, the potatoes, milk, heavy cream and salt and pepper to taste.
  • Bring the mixture to a boil, then immediately reduce the heat so the chowder is just barely at a simmer.
  • Simmer the chowder until the potatoes are tender, 10 to 12 minutes.
  • Add hot pepper sauce and additional salt to taste, if needed.
  • Just before serving, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
  • Add some of the shrimp, being careful not to crowd the pan.
  • Saute until cooked through, 3 to 4 minutes.
  • Transfer the shrimp to a plate.
  • Repeat with the remaining butter and shrimp.
  • Stir the chives and bacon into the hot soup.
  • Ladle the soup into serving bowls and add 5 or 6 shrimp to each bowl.
  • Serve immediately.
  • If serving as a buffet, place the dish of sauteed shrimp next to the soup and let guests serve themselves.

Nutrition Facts : Calories 563.4, Fat 36.4, SaturatedFat 20.1, Cholesterol 247.4, Sodium 1149.2, Carbohydrate 36.1, Fiber 4.1, Sugar 6.7, Protein 25.7

RED CURRY SHRIMP AND CORN CHOWDER



Red Curry Shrimp and Corn Chowder image

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

2 tablespoons vegetable oil
1 tablespoon fish sauce
3 stalks celery, chopped
2 tablespoons sugar
3 carrots, peeled and chopped
10 ounces frozen corn
1 leek, washed and chopped
13 1/2 ounces coconut milk
3 potatoes, small cleaned and diced
1/4 cup fresh cilantro, chopped
2 tablespoons red curry paste
1 lb shrimp, small (peeled and deveined)
42 ounces chicken broth

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

ROASTED CORN CHOWDER WITH LIME CURED SHRIMP



Roasted Corn Chowder with Lime Cured Shrimp image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 19

1 lime
1 pound baby shrimp, shelled and deveined
2 cups fresh corn kernels (from about 4 ears) or thawed frozen corn kernels (do not use canned corn)
1/4 cup vegetable oil
1/2 cup chopped raw bacon
1 red onion, diced
1/2 cup celery, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
6 cloves garlic, minced
1/2 cup all-purpose flour
2 cups (1 pint) heavy cream
6 cups chicken stock
1/2 pound red bliss potatoes, diced
3 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon cayenne pepper
1 bunch scallions, chopped
Oyster crackers, as an accompaniment

Steps:

  • Squeeze lime juice over shrimp placed in a bowl. Add lime skin to bowl, stir to coat, cover and refrigerate for up to 1 hour.
  • Preheat oven to 375 degrees F. On a baking sheet, coat corn kernels with oil and roast for about 5 to 10 minutes.
  • Heat oil in a heavy bottomed pan over low heat, and cook bacon until crisp. Add onions and celery and cook for 5 minutes without browning. Add green bell pepper, red bell pepper, garlic and roasted corn and cook for another 5 minutes. Stir in flour to thicken and cook for 6 to 8 minutes, keeping heat low.
  • Add cream, chicken stock and potatoes and let cook until potatoes are soft, about 20 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot.
  • Remove shrimp from marinade and discard liquid. When potatoes are soft, stir in shrimp, lime juice, fresh chopped parsley, and cayenne pepper and cook until shrimp are pink and just cooked through. Spoon into soup bowls and top with scallions. Serve with oyster crackers.

SOUTHWEST SHRIMP AND CORN CHOWDER



Southwest Shrimp and Corn Chowder image

Make and share this Southwest Shrimp and Corn Chowder recipe from Food.com.

Provided by Epi Curious

Categories     Chowders

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 cup chopped green onion
1/2 cup chopped red bell pepper
2 tablespoons serrano chilies, finely chopped (about one small)
4 1/2 ounces chopped green chilies, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% low-fat milk
1 1/2 cups reduced-sodium fat-free chicken broth
1 1/2 cups frozen southern style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin
12 1/4 ounces whole mexicorn whole kernel corn, drained
1 lb small shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro

Steps:

  • Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper and serrano chile to pan; saute' 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.

Tips:

  • Use fresh, high-quality ingredients. This will make all the difference in the flavor of your chowder.
  • Don't overcrowd the pot. If you add too much shrimp or corn, the chowder will be too thick and won't cook evenly.
  • Cook the shrimp and corn until they are just done. Overcooking will make them tough and rubbery.
  • Season the chowder to taste. Add salt, pepper, and other spices until it reaches your desired flavor.
  • Serve the chowder hot, with crusty bread or crackers.

Conclusion:

Shrimp corn chowder is a delicious and easy-to-make soup that is perfect for a cold day. It is also a great way to use up leftover shrimp and corn. With its creamy broth, tender shrimp, and sweet corn, this chowder is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give shrimp corn chowder a try. You won't be disappointed!

Related Topics