Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, shrimp and corn chowder. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Quick Shrimp and Corn Chowder Quick Shrimp and Corn Chowder. This light and flavorful chowder is perfect for late spring dinners. Shrimp is a popular choice for any meal of the day: from a shrimp and grits casserole for brunch to grilled shrimp for supper.
Shrimp and Corn Chowder is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Shrimp and Corn Chowder is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook shrimp and corn chowder using 10 ingredients and 6 steps. Here is how you can achieve 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
- Prepare 1 container (48 oz) chicken stock (low sodium is okay)
- Get 1-2 lb peeled, raw shrimp, each cut in half
- Make ready 1 tbsp parsley flakes
- Get 1/2 stick butter
- Take 2 tbsp crab boil seasoning
- Prepare 1 container (16oz) lump crab meat (optional)
- Prepare 2 cans drained corn kernels, or one large bag of frozen kernels
With wire whisk, beat in broth and flour. Add the heavy cream, old bay seasoning, and chopped shrimp into the soup. Stir until the cream is incorporated and allow the chowder to heat through. In a large pot heat oil over medium heat.
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.
Add corn, broth, cream, salt, and pepper. Cook until soup is thickened and potatoes are tender. Cook until shrimp are pink and cooked through. Garnish with parsley and serve hot. Heat a large stockpot or Dutch oven over medium heat.
So that is going to wrap it up for this special food shrimp and corn chowder recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
