In the realm of culinary delights, sweet corn chowder stands tall as a comforting and flavorsome dish that captures the essence of summer's bounty. This hearty soup finds its roots in the vibrant fields of corn, where plump kernels burst with natural sweetness. When combined with succulent shrimp and the vibrant hues of red peppers, a symphony of flavors unfolds, tantalizing the taste buds and warming the soul. Whether you seek a quick and easy weeknight meal or a centerpiece for a special gathering, sweet corn chowder with shrimp and red peppers promises to gratify and impress in equal measure. So, let's embark on a culinary journey to discover the secrets of crafting this delectable dish, transforming your kitchen into a haven of culinary artistry.
Here are our top 4 tried and tested recipes!
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
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
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
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
Tips:
- For the best flavor, use fresh sweet corn. If fresh corn is unavailable, frozen or canned corn can be substituted.
- To make the chowder creamy, use a combination of milk and heavy cream. If you don't have heavy cream, you can use all milk.
- Add a variety of vegetables to the chowder, such as diced potatoes, carrots, and celery.
- For a smoky flavor, add a pinch of smoked paprika to the chowder.
- To make the chowder heartier, add some cooked shrimp or chicken.
- Serve the chowder with a side of crusty bread or crackers.
Conclusion:
Sweet corn chowder is a delicious and easy-to-make soup that is perfect for a cold day. With its combination of fresh corn, vegetables, and creamy broth, this chowder is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give this sweet corn chowder recipe a try.
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