Shrimp and Corn Chowder
Shrimp and Corn Chowder

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, shrimp and corn chowder. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Shrimp and Corn Chowder is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Shrimp and Corn Chowder is something which I’ve loved my entire life.

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.

To begin with this recipe, we must first prepare a few components. You can have 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:
  1. Prepare 6-8 small, red potatoes, cubed
  2. Prepare 1 large onion, chopped
  3. Prepare 1 pint heavy whipping cream
  4. Take 1 container (48 oz) chicken stock (low sodium is okay)
  5. Make ready 1-2 lb peeled, raw shrimp, each cut in half
  6. Take 1 tbsp parsley flakes
  7. Make ready 1/2 stick butter
  8. Take 2 tbsp crab boil seasoning
  9. Prepare 1 container (16oz) lump crab meat (optional)
  10. Prepare 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’s going to wrap this up for this exceptional food shrimp and corn chowder recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!