Creamy Tomato And Shrimp Chowder Recipes

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 AND TOMATO CHOWDER

Steps:

• In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.
• Ladle chowder into bowls; top with basil. Serve with foccacia wedges or rolls, if desired.

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.

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.