Best Creamy Corn Shrimp Chowder Recipes

Paula Deen: Corrie's Creamy Corn and Shrimp Chowder image

Provided by AmyZoe

Categories Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 ears corn, kernels cut off the cobs, cobs reserved
2 tablespoons butter
1 medium yellow onion, chopped
2 cups chicken broth
1/2 cup heavy cream
salt
pepper
1 lb large shrimp, peeled and deveined, and cut into 1-inch pieces
3 green onions (white and light green parts trimmed and chopped)

Steps:

Put the corn cobs into a large pot with just enough water to cover (break the cobs in half if they don't fit).
Boil gently for 20 minutes. Discard the cobs and reserve the corn-infused water.
In a medium saucepan, melt the butter over medium heat.
Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add the corn kernels, chicken broth, cream, and 3 cups of the corn water.
Season with salt and pepper to taste and bring to a boil.
Lower the heat and let simmer for about 10 minutes.
Add the shrimp and simmer until just opaque, 2 to 3 minutes.
Ladle the chowder into soup bowls and garnish with green onions.
Serve hot.

Creamy Corn & Shrimp Chowder image

Provided by Luby Luby Luby

Categories < 4 Hours

Time 2h

Yield 6 serving(s)

Number Of Ingredients 15

2 large onions, chopped
4 celery ribs, chopped
8 tablespoons butter (1 Stick)
1 tablespoon minced garlic
1 tablespoon thyme, scant
1 tablespoon rosemary, scant
1 lb frozen cut corn
2 lbs shrimp, peeled and deveined
2 chicken bouillon cubes, crushed
1/4 cup flour
1 quart heavy whipping cream
2 cups milk
2 tablespoons Worcestershire sauce
salt and black pepper
ground cayenne pepper

Steps:

In large heavy pot melt butter and sauté onions, bell pepper, celery and garlic until soft.
Add thyme, rosemary, salt, black pepper, cayenne pepper, Worcestershire sauce and crushed bouillon cubes.
Simmer for 5 minutes.
Add flour mixing well and cook for 2-3 minutes.
Add cream and milk and whip with whisk until completely blended.
Cook over low heat until mixture thickens, stirring.
Adjust seasonings, if necessary.
Add corn and cook for 5 minutes, stirring.
Add shrimp and cook for another 5-10 minutes or just until shrimp are cooked being careful not to overcook shrimp.

Nutrition Facts : Calories 1031.3, Fat 81, SaturatedFat 48.9, Cholesterol 500.1, Sodium 773, Carbohydrate 40.3, Fiber 3.5, Sugar 6, Protein 40.9

Paula Deen: Corrie's Creamy Corn and Shrimp Chowder Recipe - Genius Kitchen image

Provided by @MakeItYours

Number Of Ingredients 9

6 ears corn, kernels cut off the cobs, cobs reserved
2 tablespoons butter
1 medium yellow onion, chopped
2 cups chicken broth
1/2 cup heavy cream
salt
pepper
1 lb large shrimp, peeled and deveined, and cut into 1-inch pieces
3 green onions (white and light green parts trimmed and chopped)

Steps:

Put the corn cobs into a large pot with just enough water to cover (break the cobs in half if they don't fit).
Boil gently for 20 minutes. Discard the cobs and reserve the corn-infused water.
In a medium saucepan, melt the butter over medium heat.
Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add the corn kernels, chicken broth, cream, and 3 cups of the corn water.
Season with salt and pepper to taste and bring to a boil.
Lower the heat and let simmer for about 10 minutes.
Add the shrimp and simmer until just opaque, 2 to 3 minutes.
Ladle the chowder into soup bowls and garnish with green onions.
Serve hot.