SHRIMP AND CORN CHOWDER RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Categories main-dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
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.
Nutrition Facts : Calories 394 calorie, FatContent 8 grams, SaturatedFatContent 5 grams, CholesterolContent 193 milligrams, SodiumContent 658 milligrams, CarbohydrateContent 49 grams, FiberContent 8 grams, ProteinContent 32 grams
CORN AND SHRIMP CHOWDER RECIPE - BETTYCROCKER.COM
The best of corn and seafood chowders come together in one delicious dish!
Provided by Betty Crocker Kitchens
Total Time 50 minutes
Prep Time 50 minutes
Yield 7
Number Of Ingredients 12
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 , CarbohydrateContent 45 g, CholesterolContent 125 mg, FatContent 2 1/2 , FiberContent 5 g, ProteinContent 18 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 890 mg, SugarContent 10 g, TransFatContent 1/2 g
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Reviews 4.8
Total Time 03 hours 45 minutes
Category Dinner, Lunch
Cuisine North America, Cajun
Calories 202 calories per serving
- 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.
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From tasteofhome.com
Reviews 4.8
Total Time 03 hours 45 minutes
Category Dinner, Lunch
Cuisine North America, Cajun
Calories 202 calories per serving
- 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.
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Reviews 4
Total Time 1 hours 10 minutes
Category low sugar, nut-free, weeknight meals, winter, dinner, lunch, meat, seafood, soup
Cuisine American
- In a large pot over medium heat, cook bacon pieces until crispy. Using a slotted spoon, remove from pot and place on a paper towel lined plate. To same pot, add shrimp. Season with paprika, cayenne, salt, and pepper. Cook until opaque, 2 minutes. Remove from pot and keep warm. To same pot, melt butter. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add flour and stir until onion is well coated. Slowly whisk in broth. Add water, potatoes, and thyme and bring to a boil. Season with salt and pepper. Reduce heat and let simmer until potatoes are fork tender, 15 minutes. Add corn, heavy cream, and green onions to pot and bring to a simmer. Add bacon and shrimp and cook until warmed through, 5 minutes.
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Reviews 5.0
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Reviews 4.5
Total Time 35 minutes
Calories 270 per serving
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Reviews 4.8
Total Time 55 minutes
Category Lunch
Calories 389 calories per serving
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside., Saute celery and onion in drippings until onion is lightly browned. Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until potatoes are tender, about 30 minutes.
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Reviews 3.3
Total Time 40 minutes
Calories 384 calorie per serving
- Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.
CORN CHOWDER RECIPE - BETTYCROCKER.COM
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Reviews 4.5
Total Time 35 minutes
Calories 270 per serving
- Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.
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