Shrimp and Corn Chowder
Shrimp and Corn Chowder

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, shrimp and corn chowder. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. All Reviews for Shrimp and Corn Chowder.

Shrimp and Corn Chowder is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Shrimp and Corn Chowder is something which I have loved my whole life.

To get started with this recipe, we have to 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:
  1. Take 6-8 small, red potatoes, cubed
  2. Prepare 1 large onion, chopped
  3. Get 1 pint heavy whipping cream
  4. Get 1 container (48 oz) chicken stock (low sodium is okay)
  5. Prepare 1-2 lb peeled, raw shrimp, each cut in half
  6. Make ready 1 tbsp parsley flakes
  7. Take 1/2 stick butter
  8. Get 2 tbsp crab boil seasoning
  9. Prepare 1 container (16oz) lump crab meat (optional)
  10. 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. Spiced Shrimp And Corn ChowderThis recipe is loosely based on a soup / chowder we used to eat at a Peruvian restaurant here in Toronto.

Instructions to make Shrimp and Corn Chowder:
  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.

For a little versatility, this soup was built. Spiced Shrimp And Corn ChowderThis recipe is loosely based on a soup / chowder we used to eat at a Peruvian restaurant here in Toronto. Presilla shared her fantastic recipe for a coastal Ecuadoran shrimp soup made with grated plantain, which gives the soup a wonderfully light and creamy body. Shrimp and Corn Chowder - a delicious lightened-up version of a comforting classic. Whenever I eat chowder, I think about my husband Eddie's story of when he worked for a Boston catering company called "Clambake America." It was a summer job he had when he was in college.

So that is going to wrap this up for this special food shrimp and corn chowder recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!