SHRIMP AND CORN CHOWDER WITHOUT BACON RECIPES

SHRIMP AND CORN CHOWDER RECIPE | MYRECIPES

Shrimp and Corn Chowder Recipe | MyRecipes image

Serve this hearty chowder with a crusty baguette. Use fresh corn, if available.

Provided by Laraine Perri

Yield Serves 4 (serving size: 1 1/2 cups)

Number Of Ingredients 13

Ingredients

4 center-cut bacon slices, chopped
4 green onions
1 tablespoon chopped fresh thyme
4 garlic cloves, minced
1 ⅛ ounces all-purpose flour (about 1/4 cup)
2 ½ cups 2% reduced-fat milk
1 ¼ cups unsalted chicken stock
1 bay leaf
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground red pepper
24 medium shrimp, peeled and deveined (about 1 pound)
1 (10-ounce) package frozen corn kernels, thawed

Steps:

Cook bacon in a large saucepan over medium heat 6 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings.
Thinly slice green onions; reserve 2 tablespoons dark green parts. Add white and light green onion parts, thyme, and garlic to drippings in pan; sauté 2 minutes. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle over onion mixture; cook 1 minute, stirring constantly. Stir in milk, stock, and bay leaf; bring to a boil. Reduce heat to medium, and cook 2 minutes. Stir in salt, black pepper, red pepper, shrimp, and corn; simmer 4 minutes or until shrimp are done. Discard bay leaf. Divide soup evenly among 4 bowls; sprinkle with bacon and reserved 2 tablespoons green onions.

Nutrition Facts : Calories 300 calories, CarbohydrateContent 32 g, CholesterolContent 162 mg, FatContent 7.5 g, FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 3 g, SodiumContent 552 mg

MANHATTAN CLAM CHOWDER RECIPE - BETTYCROCKER.COM

Manhattan Clam Chowder Recipe - BettyCrocker.com image

Cooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1/4 cup finely chopped bacon or salt pork
1 small onion, finely chopped (1/4 cup)
2 cans (6.5 oz each) minced or whole clams, undrained*
2 medium potatoes, diced (2 cups)
1/3 cup chopped celery
1 cup water
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14.5 oz) whole tomatoes, undrained

Steps:

In 4-quart Dutch oven, cook bacon and onion over medium heat 8 to 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.

Nutrition Facts : Calories 230 , CarbohydrateContent 23 g, CholesterolContent 65 mg, FatContent 0 , FiberContent 3 g, ProteinContent 26 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 450 mg, SugarContent 4 g, TransFatContent 0 g

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MANHATTAN CLAM CHOWDER RECIPE - BETTYCROCKER.COM

Cooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.
From bettycrocker.com
Reviews 5
Total Time 40 minutes
Calories 230 per serving

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