Sweet Corn Chowder With Shrimp And Red Peppers Recipes

RED SHRIMP CHOWDER WITH CORN

Red Shrimp Chowder With Corn image

Provided by Pete Wells

Categories dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h10m

Yield Serves 4 to 6

Number Of Ingredients 17

Ingredients

4 cups fish stock, clam broth or water
2 pounds shrimp, shelled, chopped into pieces roughly 1/2-inch thick, shells reserved (see note)
4 ears corn, shucked, kernels cut off, cobs and kernels reserved
2 basil sprigs, leaves cut into fine ribbons, stems reserved
2 tablespoons butter
1/4 pound bacon, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch dice
2 to 4 cloves garlic, peeled and roughly chopped
1 celery stalk, cut into 1/4-inch dice
Half a fennel bulb, cut into 1/4-inch dice
2 carrots, peeled and cut into 1/4-inch dice
Salt
1 pound potatoes, peeled and cut into 1/2-inch chunks
1 bay leaf
Red pepper flakes, to taste
1 28-ounce can whole tomatoes, chopped, juice reserved
Freshly ground black pepper

Steps:

In a medium pot, bring the fish stock, clam broth or water to a boil with the shrimp shells, corncobs and basil stems and simmer for about 20 minutes.
In a large pot set over medium heat, melt the butter and fry the bacon in it. When the bacon is crisp, fish it out with a slotted spoon and set it aside. Fry the onion, garlic, celery, fennel and carrots in the hot fat until softened, about 10 minutes. Season with salt.
Strain the shrimp-flavored broth into the pot. Add the corn kernels, potatoes, bay leaf and a pinch of red pepper flakes. Bring to a boil, cover the pot, reduce the heat to low and simmer for 10 minutes.
Using the back of a wooden spoon, crush a third to a half of the potato chunks against the side of the pot. Stir in the chopped tomatoes and juice, return to a boil and simmer for 10 minutes more.
Add the shrimp, stir well, taste and adjust the seasoning, adding salt, black pepper and more red pepper flakes to taste. (The shrimp will cook from the heat of the soup.) Ladle into bowls and sprinkle with the basil ribbons and some bacon.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 1586 milligrams, Sugar 11 grams, TransFat 0 grams

SWEET CORN CHOWDER WITH SHRIMP AND RED PEPPERS

Sweet Corn Chowder With Shrimp and Red Peppers image

This recipe is quick and easy. My boys like it because the shrimp makes them think they are eating "high-style" (their words). I like it because it can be on the table in less than 30 minutes.

Provided by mary winecoff

Categories Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 large yellow onion, finely chopped
1 large potato, peeled and diced
1 bay leaf
1/2 teaspoon dried marjoram, crumbled
1/8 teaspoon ground nutmeg
1 3/4 cups chicken broth
1 (17 ounce) can cream-style corn
1 (10 ounce) package frozen corn kernels, thawed
1 3/4 cups milk
1/4 teaspoon black pepper
1 (7 ounce) jar roasted red peppers, drained and thinly sliced
1 lb large shrimp, shelled and deveined

Steps:

Heat the oil for 1 minutes in a large saucepan over moderate heat.
Add the onion and saute, stirring until limp, about 5 minutes.
Add the potato, bay leaf, marjoram, nutmeg and stock and bring to a boil.
Lower the heat to moderate, cover and cook at a gentle boil until the potato is just tender, about 10 minutes.
Add the cream style corn, corn kernels, milk and black pepper.
Heat to moderate, add the red peppers and shrimp and boil gently, uncovered, until the shrimp are just cooked through, about 3 minutes.
Remove the bay leaf.

Nutrition Facts : Calories 486, Fat 11.2, SaturatedFat 3.7, Cholesterol 187.8, Sodium 1587.1, Carbohydrate 66.2, Fiber 6.2, Sugar 6.5, Protein 35.7

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