Corn Chowder With Shrimp Cream Cheese More Recipes

CORN CHOWDER WITH SHRIMP, CREAM CHEESE & MORE...

Steps:

• 1. SHRIMP & MARINADE
• 2. Gather your ingredients.
• 3. Remove the shells (leave the tails) from the shrimp, and devein. Reserve the shells.
• 4. Mince the basil.
• 5. In a bowl, mix the ingredients for the marinade, and add the shrimp.
• 6. Cover and refrigerate for at least 30 minutes.
• 7. THE CHOWDER
• 8. Remove the husks from the corn and clean off all the strands of silk.
• 9. Remove the corn from the cobs, and reserve the cobs.
• 10. Add the milk, cream, and chicken stock to a saucepan, and then add the corncobs and the shrimp shells.
• 11. Bring up to a simmer, and then reduce slightly and keep warm.
• 12. Add the diced bacon to a pot large enough to hold the ingredients for the chowder (cast iron is good).
• 13. Cook over medium heat, until browned but not too crispy
• 14. Remove from pot with a slotted spoon, and allow bacon to drain on paper towels.
• 15. Dice the onion.
• 16. Remove all but two tablespoons of bacon grease from the pot, and then add the onions. Cook over medium heat until softened and translucent, about 5 to 8 minutes. Do not let the onions brown or, heaven forbid, burn.
• 17. Dice the potatoes (I leave the skins on).
• 18. Add the diced potatoes, and cook for an additional 4 minutes.
• 19. Remove the corncobs and shrimp shells from the milk/cream/stock mixture and add to the pot.
• 20. Bring the mixture up to a light boil, and then immediately reduce to a slow simmer.
• 21. Continue to simmer until the potatoes are nice and tender, about 10 to 15 minutes.
• 22. Add the sweet corn and simmer for an additional 5 minutes.
• 23. Remove about 1.5 cups of the solid material from the chowder by using a slotted spoon, and reserve.
• 24. Add the softened cream cheese to the pot
• 25. Puree the remainder of the soup in a food processor or use an immersion blender, until smooth.
• 26. Return the solids back to the soup, and add the bacon. Taste, and then add any additional spices, if needed.
• 27. Remove the shrimp from the marinade, and discard the marinade.
• 28. Add three shrimp to a skewer and then repeat for the other shrimp. You should have four skewers with threee shrimp on each skewer.
• 29. Sear the shrimp skewers on a hot grill pan, or on your BBQ, for 2 to 3 minutes per side.
• 30. Ladle the soup into four bowls, place the shrimp skewers over the bowl, and serve with the lime wedge. Enjoy
• 31. Keep the faith, and keep cooking.

SHRIMP CORN CHOWDER

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.

SHRIMP AND CORN CHOWDER

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.

SHRIMP & CORN CHOWDER

Steps:

• In saucepan, cook onions, garlic, parsley and cayenne pepper in melted butter until tender.
• Add soup, cream cheese and milk and mix thoroughly over heat until all lumps are gone.
• Add shrimp and corn. Season with salt and pepper and stir.
• Bring to a boil; Reduce heat. Cover and simmer for 10-12 minutes or until shrimp are pink and done. (Not overdone.) Stir occasionally.
• Garnish with grated, fresh parmesan cheese.

PAULA DEEN: CORRIE'S CREAMY CORN AND SHRIMP CHOWDER

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.

SIMPLY DELICIOUS SHRIMP AND CORN CHOWDER

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.

SHRIMP AND CORN CHOWDER

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.