Paula Deen Corries Creamy Corn And Shrimp Chowder Recipes

PAULA DEEN: CORRIE'S CREAMY CORN AND SHRIMP CHOWDER

Paula Deen: Corrie's Creamy Corn and Shrimp Chowder image

This recipe is from Paula Deen's The Deen Family Cookbook. Corrie says her Mom served this in sourdough bread bowls. This is a super quick and simple meal that tastes like you slaved in the kitchen.

Provided by AmyZoe

Categories Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

6 ears corn, kernels cut off the cobs, cobs reserved
2 tablespoons butter
1 medium yellow onion, chopped
2 cups chicken broth
1/2 cup heavy cream
salt
pepper
1 lb large shrimp, peeled and deveined, and cut into 1-inch pieces
3 green onions (white and light green parts trimmed and chopped)

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.

PAULA DEAN'S CORN CHOWDER RECIPE - (3.8/5)

Paula Dean's Corn Chowder Recipe - (3.8/5) image

Provided by á-7757

Number Of Ingredients 10

Ingredients

1 stick of butter
1 small onion, finely diced
1 carrot, finely diced
1 celery, finely diced
1 clove of garlic, minced
1/2 cup flour
3 cup white frozen corn
3 cup chicken stock
1 1/2 cup half and half
Kosher salt & pepper

Steps:

Melt one stick of butter in a saucepan add onion, carrot, celery & garlic for 2 minutes. Add flour make a roux. Cook until light brown, then take off heat and let cool. Put corn and stock together in a pot and bring to a boil. Simmer for 10 minutes. Pour stock in a little at a time and whisk. Return to heat and boil. In a small pot heat half and half until hot. Add to corn mixture. Add salt and pepper, serve.

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