Best Paula Deen Corries Creamy Corn And Shrimp Chowder Recipe Genius Kitchen 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.

Shrimp and Corn Chowder image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons unsalted butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 cups frozen diced potatoes
3 cups frozen corn
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 quart low-fat milk
1 pound medium shrimp, peeled and deveined
Paprika, for sprinkling

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.

Paula Dean's Corn Chowder Recipe - (3.8/5) image

Provided by á-7757

Number Of Ingredients 10

Steps:

Melt one stick of butter in a saucepan add onion, carrot, celery & garlic for 2 minutes. Add flour make a roux. Cook until light brown, then take off heat and let cool. Put corn and stock together in a pot and bring to a boil. Simmer for 10 minutes. Pour stock in a little at a time and whisk. Return to heat and boil. In a small pot heat half and half until hot. Add to corn mixture. Add salt and pepper, serve.