Shrimp Black Bean And Corn Chowder Recipes

SHRIMP AND BLACK BEAN SOUP

Shrimp and Black Bean Soup image

Packed with tomatoes, beans, corn and, of course, shrimp, this bold and spicy soup is shared by Elizabeth Lewis of Hayden, Alabama. She writes, "My family likes spicy foods and everyone really enjoys this soup. It's especially good in cold weather."

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings (3 quarts).

Number Of Ingredients 12

Ingredients

1 large onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
4-1/2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup minced fresh parsley

Steps:

In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes., Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.

Nutrition Facts : Calories 177 calories, Fat 3g fat (0 saturated fat), Cholesterol 84mg cholesterol, Sodium 983mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

SHRIMP CORN CHOWDER

Shrimp Corn Chowder image

This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.

Provided by john zelahy

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 53m

Yield 4

Number Of Ingredients 11

Ingredients

6 slices bacon
1 cup chopped onion
½ cup chopped celery
1 teaspoon minced garlic
1 teaspoon fresh thyme
4 cups frozen corn kernels, thawed
2 cups chicken broth
½ cup half-and-half
½ teaspoon black pepper
½ teaspoon salt
1 pound fresh peeled and deveined shrimp

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.

Nutrition Facts : Calories 366 calories, Carbohydrate 40.3 g, Cholesterol 198.9 mg, Fat 11.5 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 4.5 g, Sodium 837.7 mg, Sugar 7.5 g

CORN CHOWDER WITH SHRIMP

Corn Chowder With Shrimp image

Make and share this Corn Chowder With Shrimp recipe from Food.com.

Provided by MsSally

Categories Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (10 ounce) box frozen corn in butter sauce
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 medium bell pepper, chopped (1 cup)
1 stalk celery, chopped (1/3 cup)
2 garlic cloves, finely chopped
1 cup reduced-sodium chicken broth
1 large potato, peeled, cut into 1/2-inch cubes
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons all-purpose flour
2 cups nonfat milk (skim)
12 ounces shrimp, cooked peeled and deveined tails removed

Steps:

Let frozen corn stand at room temperature to thaw slightly.
In 4-quart saucepan, heat oil over medium heat. Cook onion, bell pepper, celery and garlic in oil, stirring frequently, until tender. Add broth, potato, thyme and ground red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
Remove frozen corn from pouch; add corn to mixture in saucepan. Heat to boiling, stirring frequently to break up frozen corn. Using wire whisk, stir flour into milk until smooth; stir into mixture in saucepan. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until vegetables are tender and soup is thickened. Stir in shrimp; cook 1 to 2 minutes or until hot.

Nutrition Facts : Calories 164.8, Fat 3.3, SaturatedFat 0.5, Cholesterol 73.1, Sodium 377.9, Carbohydrate 20.9, Fiber 2.2, Sugar 6.1, Protein 13.3

BLACK BEAN CORN CHOWDER

Black Bean Corn Chowder image

Shelly Platten of Amherst, Wisconsin shares this thick Southwestern-style chowder that's seasoned with salsa, lime juice and cumin. "I first made this for a special lunch with my daughter," Shelly writes. "We like it with gourmet-style tortilla chips."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1/2 cup half-and-half cream
1 can (15 ounces) black beans, rinsed and drained, divided
1/2 cup chopped onion
1 teaspoon olive oil
2 garlic cloves, minced
1/2 cup salsa
1/3 cup fresh or frozen corn
1 tablespoon lime juice
3/4 teaspoon ground cumin
1/2 medium ripe avocado, peeled and chopped
Sour cream and shredded cheddar cheese, optional

Steps:

In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside. , In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the salsa, corn, lime juice, cumin and remaining beans. , Reduce heat; stir in cream mixture. Cook, uncovered, for 2-3 minutes or until heated through. Stir in avocado. Serve with sour cream and cheese if desired.

Nutrition Facts : Calories 371 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 741mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 12g fiber), Protein 15g protein.

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