Creamy Shrimp Chowder Recipes

SHRIMP CHOWDER

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.

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.

CREAMY SHRIMP CHOWDER

Steps:

• Steam cauliflower, drain and puree.
• In a med saucepan, use 3 sprays of a cooking spray to saute onions, garlic and ham until onions are soft, about 2 minutes.
• Stir in clam juice and evaporated milk.
• Cook over medium heat, stirring constantly until almost boiling.
• Reduce heat and simmer 10 min, should be slightly thickened.
• Add cauliflower puree and simmer another 5 min.
• Stir in shrimp pieces and cook another 30 sec - 1 min until all shrimp pieces are pink.
• Salt & pepper to taste.

SHRIMP CHOWDER

Steps:

• In a large stock pot saute celery and onions in margarine.
• Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
• Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

CREAMY TOMATO AND SHRIMP CHOWDER

Steps:

• Heat oil over medium heat in large stockpot or saucepan.
• Add celery and onion, and cook until translucent and tender.
• Pour in tomatoes and their liquid.
• Heat to a simmer.
• Add medium shrimp, return to a simmer, and cook until shrimp turn pink.
• Add small shrimp, and cook for about 2 minutes.
• Stir in heavy cream and water and bring to a simmer.
• Season to taste with cayenne and black pepper.
• Sprinkle fresh basil over soup and stir in just to wilt it.
• Serve.