Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, shrimp and corn chowder. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Shrimp and Corn Chowder is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Shrimp and Corn Chowder is something that I have loved my whole life. They are nice and they look fantastic.
This light and flavorful chowder is perfect for late spring dinners. This is the perfect way to use the super fresh corn you picked up from the farmers' market. Shrimp is a popular choice for any meal of the day: from a shrimp and grits casserole for brunch to grilled shrimp for supper.
To begin with this particular recipe, we must prepare a few components. You can have shrimp and corn chowder using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Shrimp and Corn Chowder:
- Take 6-8 small, red potatoes, cubed
- Prepare 1 large onion, chopped
- Prepare 1 pint heavy whipping cream
- Get 1 container (48 oz) chicken stock (low sodium is okay)
- Prepare 1-2 lb peeled, raw shrimp, each cut in half
- Get 1 tbsp parsley flakes
- Get 1/2 stick butter
- Make ready 2 tbsp crab boil seasoning
- Prepare 1 container (16oz) lump crab meat (optional)
- Make ready 2 cans drained corn kernels, or one large bag of frozen kernels
Corn chowder is a classic soup bursting with the sweetness of corn. When you add quick-cooking shrimp, corn Usually, the thickness of a chowder comes from two sources: the starchy potatoes and the heavy cream. For a little versatility, this soup was built. Stir in the celery, scallions, potatoes and corn.
Instructions to make Shrimp and Corn Chowder:
- In a large pot, melt your butter on medium heat and add your cubed potatoes and chopped onion. Sauté on low/medium heat for approximately 15 minutes.
- Add chicken stock, crab boil seasoning and bring to a boil. Add your corn.
- Reduce heat back to medium/low and add entire pint of heavy whipping cream, stirring until fully mixed. Simmer on low heat for about 10 minutes, making sure your heat is not so high that it sticks.
- And your shrimp last. If you're feeling adventurous, also add a 16 oz. container of lump crab meat.
- Allow your chowder to cook on a low heat for about 15 minutes.
- Garnish with parsley flakes and serve in small bowls.
Shrimp and corn chowder with lots of diced potatoes and loaded with smoked paprika for a New Orleans style chowder! This soup is perfect Loads of potatoes, shrimp, and corn in my shrimp and corn chowder. You're looking at my husbands new favorite summer soup. Soup is great for all seasons! Join host Deborah Anderson and guest Gretchen Bieker to learn how to make Shrimp and Corn Chowder Soup.
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