Paula Deen Corn Chowder With Shrimp Recipe Recipe Cards 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.

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.

SHRIMP AND CORN CHOWDER

Steps:

• Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes.
• Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.
• Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.

PAULA DEEN'S POTATO SOUP WITH SHRIMP

Steps:

• In a small saucepan, bring the salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 or 3 mintes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them and chop roughly into big chunks -- or not. Paula likes to leave her shrimp whole, so this is your preference.
• In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Do not allow to take on color. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Mine took longer to reach this point. I suggest covering the pot during this time. Add the half-and-half, salt and pepper.
• When heated through, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.