Shrimp and Corn Chowder

How to Making Recipes Shrimp and Corn Chowder using 10 ingredients and 6 steps

Shrimp and Corn Chowder - 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. Calls for corn but you could substitute other vegetables, and some mushrooms would be a good add. I added a little extra flour to thicken, and held shrimp out until last few minutes to keep them crunchy. When you add quick-cooking shrimp, corn Usually, the thickness of a chowder comes from two sources: the starchy potatoes and the heavy cream. - You probably have a ardour for cooking and also you spend numerous time in your kitchen, then probably you might have a substantial quantity of recipes readily available. Some cooks have an orderly group system and some don't. If you find yourself usually shuffling via mounds of recipes and never discovering what you're searching for, then it's essential to do some organizing.

MORE+ LESS We move further into the new year with another delicious soup, this time with the mother of all chowders.

It's like shrimp and corn were made to be together.

You can have Shrimp and Corn Chowder using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients make Shrimp and Corn Chowder

1. Prepare 6-8 small, red potatoes, cubed.
2. It's 1 large onion, chopped.
3. You need 1 pint heavy whipping cream.
4. You need 1 container (48 oz) chicken stock (low sodium is okay).
5. You need 1-2 lb peeled, raw shrimp, each cut in half.
6. Prepare 1 tbsp parsley flakes.
7. Prepare 1/2 stick butter.
8. You need 2 tbsp crab boil seasoning.
9. You need 1 container (16oz) lump crab meat (optional).
10. It's 2 cans drained corn kernels, or one large bag of frozen kernels.

Shrimp and Corn Chowder step by step

1. 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..
2. Add chicken stock, crab boil seasoning and bring to a boil. Add your corn..
3. 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..
4. And your shrimp last. If you're feeling adventurous, also add a 16 oz. container of lump crab meat..
5. Allow your chowder to cook on a low heat for about 15 minutes..
6. Garnish with parsley flakes and serve in small bowls..

Shrimp and Corn Chowder - You're looking at my husbands new favorite summer soup. Easy and quick shrimp and corn chowder recipe with a Latin touch. This soup is inspired by the traditional Ecuadorian locro potato soup and is made with shrimp, corn, potatoes, seafood broth, milk/cream, onion, garlic, celery, annatto, and served with cilantro, green onions, avocado, lime and. Here's what you eat when you pick up bushels and bushels of sweet Indiana corn! Also, I was super busy getting everyone ready for today's first day. Serve chowder with the shrimp and reserved bacon crumbles. Garnish with slivered basil if desired. Thank you and good luck