Shrimp and Corn Chowder

Steps Cook 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. - In case you have a passion for cooking and also you spend numerous time in your kitchen, then more than likely you have got a considerable quantity of recipes available. Some cooks have an orderly organization system and a few don't. If you find yourself usually shuffling via mounds of recipes and never discovering what you're in search of, then it is advisable 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 cook Shrimp and Corn Chowder using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients make Shrimp and Corn Chowder

1. You need small, red potatoes, cubed.
2. Prepare large onion, chopped.
3. You need heavy whipping cream.
4. You need container (48 oz) chicken stock (low sodium is okay).
5. It's peeled, raw shrimp, each cut in half.
6. You need parsley flakes.
7. It's butter.
8. Prepare crab boil seasoning.
9. You need container (16oz) lump crab meat (optional).
10. It's 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