Best New Years Eve Shrimp Chowder Casss Recipes

SHRIMP AND POTATO CHOWDER

Shrimp and Potato Chowder image

Use shrimp for this variation on a New England-style chowder.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
2 slices bacon, chopped
1 onion, chopped
1 teaspoon tomato paste
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 cups milk or half-and-half
1 pound red-skinned potatoes, diced
12 ounces medium shrimp, peeled and deveined, tails removed
Kosher salt and freshly ground pepper
1/2 cup loosely packed fresh basil, torn into pieces

Steps:

Heat the oil in a large wide pot or medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally until crisp, about 5 minutes. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until toasted, about 30 seconds. Scatter the flour over the onion and cook, stirring with a wooden spoon to make a paste, about 1 minute.
Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season with salt and a generous grinding of pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, until the potatoes are tender, about 15 minutes.
Stir the shrimp into the soup and cook until just opaque and firm, 4 to 5 minutes. Remove from the heat and stir in the basil. Adjust the consistency of the soup with a little water if it?s become too thick and adjust the seasoning with additional salt and pepper.

BEST SEAFOOD CHOWDER

Best Seafood Chowder image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

Ingredients

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

Steps:

In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

SHRIMP CHOWDER

Shrimp Chowder image

I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana

Provided by Taste of Home

Categories Dinner Lunch

Time 3h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds peeled and deveined cooked small shrimp
3 ounces cream cheese, cubed

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.

Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

RED SHRIMP CHOWDER WITH CORN

Red Shrimp Chowder With Corn image

Provided by Pete Wells

Categories dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h10m

Yield Serves 4 to 6

Number Of Ingredients 17

Ingredients

4 cups fish stock, clam broth or water
2 pounds shrimp, shelled, chopped into pieces roughly 1/2-inch thick, shells reserved (see note)
4 ears corn, shucked, kernels cut off, cobs and kernels reserved
2 basil sprigs, leaves cut into fine ribbons, stems reserved
2 tablespoons butter
1/4 pound bacon, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch dice
2 to 4 cloves garlic, peeled and roughly chopped
1 celery stalk, cut into 1/4-inch dice
Half a fennel bulb, cut into 1/4-inch dice
2 carrots, peeled and cut into 1/4-inch dice
Salt
1 pound potatoes, peeled and cut into 1/2-inch chunks
1 bay leaf
Red pepper flakes, to taste
1 28-ounce can whole tomatoes, chopped, juice reserved
Freshly ground black pepper

Steps:

In a medium pot, bring the fish stock, clam broth or water to a boil with the shrimp shells, corncobs and basil stems and simmer for about 20 minutes.
In a large pot set over medium heat, melt the butter and fry the bacon in it. When the bacon is crisp, fish it out with a slotted spoon and set it aside. Fry the onion, garlic, celery, fennel and carrots in the hot fat until softened, about 10 minutes. Season with salt.
Strain the shrimp-flavored broth into the pot. Add the corn kernels, potatoes, bay leaf and a pinch of red pepper flakes. Bring to a boil, cover the pot, reduce the heat to low and simmer for 10 minutes.
Using the back of a wooden spoon, crush a third to a half of the potato chunks against the side of the pot. Stir in the chopped tomatoes and juice, return to a boil and simmer for 10 minutes more.
Add the shrimp, stir well, taste and adjust the seasoning, adding salt, black pepper and more red pepper flakes to taste. (The shrimp will cook from the heat of the soup.) Ladle into bowls and sprinkle with the basil ribbons and some bacon.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 1586 milligrams, Sugar 11 grams, TransFat 0 grams

NEW ENGLAND SHRIMP CHOWDER

New England Shrimp Chowder image

This is a great chowder! Soups of any kind are a comfort food,welcome any time. You can add your own personal touch, whether it be fresh herbs other kinds of fish. Soups soothe the soul. You can substitute 1/2 bag of a 32 oz. bag of Southern-style hash browns instead of the peeled potatoes. This chowder freezes well.

Provided by FLUFFSTER

Categories Chowders

Time 1h10m

Yield 14 cups

Number Of Ingredients 17

Ingredients

1 1/2 lbs fresh shrimp, unpeeled, medium size
1 cup onion, chopped
1 cup celery, chopped
1 cup red bell peppers or 1 cup green bell pepper
3 garlic cloves, minced
1 tablespoon vegetable oil
1/2 cup all-purpose flour
32 ounces chicken broth (fresh, or 2 16 oz. cans)
4 cups potatoes (peeled and finely chopped)
1 cup carrot, chopped
1/2 teaspoon salt (to taste)
1/4-1/2 teaspoon white pepper, ground
1/4 teaspoon dried thyme
2 bay leaves
2 cups half-and-half, . (or equal parts milk and cream, half and half has 10-12% milk fat)
1 (15 ounce) can cream-style corn
1 teaspoon hot sauce (more or less, to your liking)

Steps:

Peel shrimp, and devein, if desired; set aside.
Cook onion, celery, bell pepper, and garlic in 1 tablespoons oil in large Dutch oven, stirring often, about 8 minutes,or until garlic is tender.
Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth and next 6 ingredients.
Bring to a boil; reduce heat, and simmer, stirring often, 20 minutes or until potatoes are tender.
Stir in half and half,corn, and hot sauce; return to a boil. Add peeled shrimp; cook, stirring often, 5 minute, or until the shrimp turn pink.
Remove and discard bay leaves.

~ NEW YEARS EVE SHRIMP CHOWDER ~ CASS'S

~ New Years Eve Shrimp Chowder ~ Cass's image

This New Years all but my daughter wanted shrimp. So, I decided to make a chowder ( my recipe ) for starters and we'll have scampi later. I'm making my daughter a turkey wedgie sandwich as she loves them. Her loss as this soup was awesome! So comforting and so easy! Happy New Year! More photos later as having difficulties downloading to the site.

Provided by Cassie * @1lovetocook1x

Categories Chowders

Number Of Ingredients 15

Ingredients

3 cup(s) water
4 cup(s) peeled and cubed potatoes
2 stalk(s) celery, sliced
1 medium onion, chopped
1 large carrot, shredded
2 teaspoon(s) better than buillion chicken soup base
1 teaspoon(s) salt or to taste
1 teaspoon(s) garlic powder
1 teaspoon(s) parsley paste
1 teaspoon(s) old bay seasoning
1 pound(s) jumbo shrimp, peel and devein - rinsed
2 tablespoon(s) flour mixed with 1/2 cup water
1 can(s) evaporated milk
1 cup(s) frozen corn,. thawed
1 cup(s) shredded velveeta cheese

Steps:

Peel, de-vein and rinse shrimp. Set aside. In a dutch oven, place potato cubes, carrots, celery, onion, water, bouillon paste, old bay, salt and pepper. Bring to a boil, then reduce to simmer and cover. Simmer for 20 - 25 minutes or until potatoes are tender.
Mix water and flour. Once potatoes are tender, stir into the potato mixture. Simmer another 2 minutes, then add the shrimp, evaporated milk, corn and cheese. Stir until cheese is melted, then just heat through until shrimp is pink.
Taste and re season if need be. Ladle into serving bowls, sprinkle with some chives if desire and serve with a good crusty bread or oyster crackers. We just loved how this turned out. Happy New Year!