Simple Shrimp Chowder 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:

• In a large saucepan, combine the potatoes, onions, water, salt and seafood seasoning if desired; bring to a boil. Reduce heat; cover and simmer until potatoes are tender. , Stir in the milk, evaporated milk and cheese; heat until cheese is melted. Add the shrimp, butter and parsley; heat through.

Steps:

• In a large stock pot saute celery and onions in margarine.
• Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
• Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

Steps:

• In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through. If desired, top with additional minced fresh thyme.

Steps:

• Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
• Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
• Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.

Steps:

• In a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs.
• Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil.
• Divide among bowls and top with more basil. Serve with bread if desired.

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:

• Saute onions in butter in a large skillet until tender, about 5 minutes or so.
• Add water and bring to a boil.
• Add shrimp and cook 3-5 minutes, or until no longer translucent in center(be careful not to overcook them).
• Remove shrimp and place in a covered bowl.
• Add potatoes to the same pan, and season with salt & pepper to taste.
• Simmer for about 4-6 minutes, stirring as needed, until potatoes are tender.
• Add milk and half and half and bring to just a boil, stirring occasionally.
• Once it just comes to the boil, remove from heat and stir in the cheese until melted.
• Add shrimp back to the pot along with parsley, reserving a small portion of the parsley for garnishing if desired.

Steps:

• Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.

Steps:

• 1. In a large saucepan, saute the onion, celery, carrot and red pepper in butterfor 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
• 2. Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through.

Steps:

• In a heavy stockpot, over medium-high heat, cook the bacon or pancetta until most of the fat is rendered, about 8 minutes.
• Stir in the scallions, onion, celery and carrots.
• Sauté for about 2 minutes until the veggies start to wilt.
• If desired, season lightly with salt and pepper (be careful since the bouillon/stock and Old Bay seasoning are salty – you can adjust later).
• Add the bay leaves, thyme, Tabasco and Old Bay.
• Stir in the flour and cook for 2 minutes.
• Add the potatoes and stir in the bouillon or stock.
• Bring to a gentle boil and then reduce heat to simmer.
• Simmer until the potatoes are just fork tender, about 10 to 12 minutes.
• Add the heavy cream and bring just to a simmer – no hotter or the soup may stick to the bottom.
• Add the shrimp and simmer for 2 to 4 minutes until the shrimp are just turning opaque.
• Stir in the parsley, taste the soup and adjust seasonings if necessary.
• Eat it.