Corn Chowder With Shrimp Cream Cheese More Recipes

Steps:

• In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

Steps:

• 1. SHRIMP & MARINADE
• 2. Gather your ingredients.
• 3. Remove the shells (leave the tails) from the shrimp, and devein. Reserve the shells.
• 4. Mince the basil.
• 5. In a bowl, mix the ingredients for the marinade, and add the shrimp.
• 6. Cover and refrigerate for at least 30 minutes.
• 7. THE CHOWDER
• 8. Remove the husks from the corn and clean off all the strands of silk.
• 9. Remove the corn from the cobs, and reserve the cobs.
• 10. Add the milk, cream, and chicken stock to a saucepan, and then add the corncobs and the shrimp shells.
• 11. Bring up to a simmer, and then reduce slightly and keep warm.
• 12. Add the diced bacon to a pot large enough to hold the ingredients for the chowder (cast iron is good).
• 13. Cook over medium heat, until browned but not too crispy
• 14. Remove from pot with a slotted spoon, and allow bacon to drain on paper towels.
• 15. Dice the onion.
• 16. Remove all but two tablespoons of bacon grease from the pot, and then add the onions. Cook over medium heat until softened and translucent, about 5 to 8 minutes. Do not let the onions brown or, heaven forbid, burn.
• 17. Dice the potatoes (I leave the skins on).
• 18. Add the diced potatoes, and cook for an additional 4 minutes.
• 19. Remove the corncobs and shrimp shells from the milk/cream/stock mixture and add to the pot.
• 20. Bring the mixture up to a light boil, and then immediately reduce to a slow simmer.
• 21. Continue to simmer until the potatoes are nice and tender, about 10 to 15 minutes.
• 22. Add the sweet corn and simmer for an additional 5 minutes.
• 23. Remove about 1.5 cups of the solid material from the chowder by using a slotted spoon, and reserve.
• 24. Add the softened cream cheese to the pot
• 25. Puree the remainder of the soup in a food processor or use an immersion blender, until smooth.
• 26. Return the solids back to the soup, and add the bacon. Taste, and then add any additional spices, if needed.
• 27. Remove the shrimp from the marinade, and discard the marinade.
• 28. Add three shrimp to a skewer and then repeat for the other shrimp. You should have four skewers with threee shrimp on each skewer.
• 29. Sear the shrimp skewers on a hot grill pan, or on your BBQ, for 2 to 3 minutes per side.
• 30. Ladle the soup into four bowls, place the shrimp skewers over the bowl, and serve with the lime wedge. Enjoy
• 31. Keep the faith, and keep cooking.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
• Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
• Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
• Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
• Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
• Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

Steps:

• In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
• Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
• Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

Steps:

• In saucepan, cook onions, garlic, parsley and cayenne pepper in melted butter until tender.
• Add soup, cream cheese and milk and mix thoroughly over heat until all lumps are gone.
• Add shrimp and corn. Season with salt and pepper and stir.
• Bring to a boil; Reduce heat. Cover and simmer for 10-12 minutes or until shrimp are pink and done. (Not overdone.) Stir occasionally.
• Garnish with grated, fresh parmesan cheese.

Steps:

• Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes.
• Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.
• Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.