Spicy Shrimp And Corn Chowder Recipes

Steps:

• Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
• Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

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:

• Melt a stick of real butter into a pot.
• Add 1 - 2 teaspoons of liquid crab boil - to your taste (found in the spice aisle at the supermarket)
• Add 1 full bunch of green onions - greens and whites chopped
• Add 1 medium onion - chopped
• Cook until onions are soft
• Add 1 lb. of peeled and deveined raw shrimp. Cut into bite size pieces or you can leave them whole.
• Add 1 can of condensed cream of potato soup
• Add 1 can of creamed corn
• Add 1 can of whole kernel corn - drained
• Add 1 pint of half & half
• Simmer on medium-low for about 20 - 25 minutes until heated through

Steps:

• In a medium pot, combine the chicken broth and 1 pound of the corn.
• Bring the broth to a boil; immediately remove the pan from the heat.
• Working in batches, transfer the corn mixture to a blender or food processor and process until the corn is almost pureed but slightly chunky.
• Set aside.
• In a 6- to 8-quart pot over medium heat, saute the bacon pieces until the fat has been rendered and the bacon pieces are golden brown.
• Using a slotted spoon, transfer the bacon pieces to a platter lined with paper towels to drain.
• Set aside.
• Heat the skillet with the bacon drippings over medium heat and add the onion, bell pepper and celery.
• Cook, stirring, until the vegetables have softened, 10 to 12 minutes.
• Add the pureed corn mixture along with the remaining 1/2 pound corn kernels, the potatoes, milk, heavy cream and salt and pepper to taste.
• Bring the mixture to a boil, then immediately reduce the heat so the chowder is just barely at a simmer.
• Simmer the chowder until the potatoes are tender, 10 to 12 minutes.
• Add hot pepper sauce and additional salt to taste, if needed.
• Just before serving, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
• Add some of the shrimp, being careful not to crowd the pan.
• Saute until cooked through, 3 to 4 minutes.
• Transfer the shrimp to a plate.
• Repeat with the remaining butter and shrimp.
• Stir the chives and bacon into the hot soup.
• Ladle the soup into serving bowls and add 5 or 6 shrimp to each bowl.
• Serve immediately.
• If serving as a buffet, place the dish of sauteed shrimp next to the soup and let guests serve themselves.

Steps:

• In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
• Remove all but 2 tablespoons bacon fat.
• Sauté onion, celery, chiles, and garlic for 5 minutes or until limp. Add chicken broth and potatoes to the soup pot.
• Cover and simmer over medium-low heat for 15 minutes, or until potatoes are tender.
• Transfer soup to blender, and puree until smooth. Put pureed soup back in soup pot.
• Stir in shrimp, cilantro, and bacon. Bring the soup to a simmer.
• Simmer until shrimp are bright pink. Do not overcook. Season with salt and pepper.