SHRIMP AND POTATO CHOWDER
Use shrimp for this variation on a New England-style chowder.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
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.
SWEET POTATO AND SHRIMP CHOWDER
This is from The Essential Best Foods Cookbook by Dana Jacobi. I know there are lots of sweet potato chowders and shrimp chowders on Zaar, but I hadn't seen them combined (and with yummy coconut milk!!).
Provided by smellyvegetarian
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium heat in a large saucepan. Add the sausage and saute until lightly browned, 2 minutes. Remove sausage and set aside.
- Add the green pepper, onion, and sweet potato to the pot. Saute until the onion is soft, 5-6 minutes. Add the broth, thyme, and bay leaf, then bring the liquid to a boil.
- Reduce the heat and simmer until the potato is almost tender, about 15 minutes.
- Add the broccoli and return the chorizo to the pot. Cook until they are heated through.
- Add the shrimp and coconut milk. Cook until the shrimp are curled and opaque, about 3 minutes.
- Remove the thyme and bay leaf and season to taste with salt and pepper. Serve immediately.
Nutrition Facts : Calories 120.5, Fat 5.5, SaturatedFat 1.3, Cholesterol 32.3, Sodium 453.3, Carbohydrate 11.9, Fiber 1.9, Sugar 3.4, Protein 6.5
SHRIMP, CORN AND POTATO CHOWDER
Steps:
- heat oil and butter in lg pan over medium heat. Add leeks and cook about 5 min until softened. Add brooth, 1 1/2 C water and potatoes. Wrap reserve shrimp shells in cheesecloth and close with kitchen twine. Bring soup to boil and drop in shells. Reduce heat and simmer about 15 min until potatoes are tender. Remove shells, add milk and half and half, cover and cook until heated through. Add shrimp, corn and S&P to taste. Cook uncovered until shrimp turn pink and serve.
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