Best 4 Three Can Shrimp Chowder Recipes
Shrimp chowder, a creamy and flavorful dish, is a popular seafood dish enjoyed by many. The combination of tender shrimp, creamy broth, and vegetables makes it a comforting and satisfying meal. With just a few cans of ingredients, you can create a delicious three-can shrimp chowder that is perfect for a quick and easy weeknight dinner or a casual weekend lunch. This article will provide you with a comprehensive guide to help you find the best recipe for three-can shrimp chowder, taking into consideration various factors such as taste preferences, dietary restrictions, and cooking techniques.
Let's cook with our recipes!
THREE CAN SHRIMP CHOWDER
Delicious hearty chowder great on a cold day! Tastes gourmet but is very easy! My husband raves when I make this. I serve it with croissants.
Provided by 4moores
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Stir together the cream-style corn, cream of potato soup, half-and-half, bacon bits, green onion, and cayenne pepper in a saucepan. Bring to a simmer over medium-high heat, then stir in cream cheese until melted. Add the shrimp, and cook a minute or two to heat through.
Nutrition Facts : Calories 336 calories, Carbohydrate 22.7 g, Cholesterol 101.1 mg, Fat 22.5 g, Fiber 1.8 g, Protein 13 g, SaturatedFat 13.4 g, Sodium 834.1 mg, Sugar 2.9 g
SIMPLE SHRIMP CHOWDER
A recipe adapted from a 1992 issue of Woman's Day. This recipe was from an article on family recipe traditions during the holidays. The person who shared this recipe said this was a recipe her family makes for Christmas Eve. You might also want to make a few extra shrimp to use whole as a garnish on top of each bowl.
Provided by HeatherFeather
Categories Chowders
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in butter in a large skillet until tender, about 5 minutes or so.
- Add water and bring to a boil.
- Add shrimp and cook 3-5 minutes, or until no longer translucent in center(be careful not to overcook them).
- Remove shrimp and place in a covered bowl.
- Add potatoes to the same pan, and season with salt & pepper to taste.
- Simmer for about 4-6 minutes, stirring as needed, until potatoes are tender.
- Add milk and half and half and bring to just a boil, stirring occasionally.
- Once it just comes to the boil, remove from heat and stir in the cheese until melted.
- Add shrimp back to the pot along with parsley, reserving a small portion of the parsley for garnishing if desired.
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.
SHRIMP & CLAM CHOWDER
My husband John made this and Oh My Word! It is Amazing!! So full of flavor!
Provided by Lauren Conforti
Categories Seafood
Number Of Ingredients 17
Steps:
- 1. Render bacon fat. Add butter & shrimp, cooking until shrimp is pink.
- 2. Add onions & celery and sauté until translucent. Near the end, add garlic & sauté until fragrant.
- 3. Deglaze the pan with white wine, chicken stock & reserved clam juice.
- 4. Add potatoes, thyme & tarragon. Simmer until potatoes are tender.
- 5. Add milk, cream & clams. Bring to a light simmer then remove from heat. Salt & pepper to taste. Add potato flakes, or crush some cooked potato to thicken, if desired.
- 6. Let set for 1 hour for flavors to marry. Return to a light simmer, then garnish & serve.
Tips:
- For a thicker chowder, use less milk or cream and more broth or water. You can also add a cornstarch slurry (equal parts cornstarch and water) to the chowder towards the end of cooking.
- To make the chowder ahead of time, cook it according to the recipe and then let it cool completely. Store the chowder in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the chowder over medium heat until warmed through.
- To freeze the chowder, cook it according to the recipe and then let it cool completely. Pour the chowder into freezer-safe bags or containers and freeze for up to 3 months. When you're ready to serve, thaw the chowder in the refrigerator overnight or at room temperature for several hours. Reheat the chowder over medium heat until warmed through.
- Serve the chowder with crusty bread, crackers, or oyster crackers.
- For a heartier chowder, add cooked rice, potatoes, or vegetables.
- To make the chowder more flavorful, use a variety of seafood, such as shrimp, clams, and mussels.
- If you don't have canned shrimp, you can use fresh or frozen shrimp. Just cook the shrimp according to the package directions before adding it to the chowder.
Conclusion:
Three-can shrimp chowder is a quick and easy meal that's perfect for a weeknight dinner. It's also a great way to use up leftover canned shrimp. With a few simple ingredients, you can have a delicious and satisfying chowder that the whole family will enjoy. So next time you're looking for a quick and easy meal, give three-can shrimp chowder a try.
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