CRAB, SHRIMP, & POTATO CHOWDER
This is a thick, creamy, and very flavorful chowder, and would be amazing in a bread bowl. I've made a lot of modifications to the original recipe as far as the ingredients go, and I've marked those with an asterisk, and I clarify it in the directions. I suggest reading through the recipe before shopping for your ingredients, just in case. Prep and cooking times are estimated.
Provided by collettem
Categories Chowders
Time 1h
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 18
Steps:
- * Instead of buying multiple small shallots, you can use one plum-sized shallot. It comes to a little more than 1/4 cup, but it still tastes great.
- * If using dried herbs, it's suggested that you use less than the called-for amount, but I used about 3 teaspoons dried thyme and parsley in my modified version.
- * I increased the amount of black pepper to about 1 1/4 to 1 1/2 teaspoons I like pepper, and 1/2 teaspoons just didn't seem like nearly enough.
- * If not using canned broth, 2 cups of broth works well.
- * I used two 6 oz. cans of crab meat each time I've made this chowder.
- * I used I lb. of extra-large shrimp, cut into small pieces.
- * This recipe did not call for any salt, but the first time I made it I found it to be somewhat sweet. Since it's such a large amount of chowder, I added about 3/4 tsp of salt, but feel free to add more or less depending on your tastes.
- 1) In a large saucepan over medium-high heat, melt 2 tablespoons of butter.
- 2) Add onion, shallots, celery, red pepper, and garlic. Saute for 4 minutes or until vegetables are tender.
- 3) Add potatoes and saute for an additional 1 minute.
- 4) Sprinkle flour over the mixture one tablespoon at a time, stirring well. Cook the mixture for one minute more.
- 5) Add one more tablespoon of butter if the mixture if desired.
- 6) Stir in cream, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently.
- 7) Cover, reduce heat, and simmer for 20 minutes or until the potatoes are tender, stirring occasionally.
- 8) Stir in crab, shrimp, and parsley and cook for an additional 5 minutes, or until the chowder has reached the desired thickness. Continue to stir occasionally until done.
Nutrition Facts : Calories 453.1, Fat 31.8, SaturatedFat 19.2, Cholesterol 167.1, Sodium 659.3, Carbohydrate 28.7, Fiber 2.5, Sugar 4.1, Protein 15.8
POTATO SHRIMP CHOWDER
With only three ingredients, this chowder couldn't be any simpler! "I like recipes that get me out of the kitchen in a flash," says Martha Castille of Opelousas, Louisiana. "I often serve this dish with crackers or hot bread and a green salad."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3 quarts).
Number Of Ingredients 3
Steps:
- In a large saucepan, prepare soup mix according to package directions, adding the mixed vegetables. Stir in shrimp; cook 5-6 minutes longer or until heated through.
Nutrition Facts : Calories 143 calories, Fat 3g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 584mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
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.
CAJUN SHRIMP POTATO CHOWDER
This creamy full-flavored soup is as perfect for company as it is for the family. If you make the chowder ahead, reheat, then add the spinach just before serving.
Provided by Potato Goodness
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, saute 5 minutes. Add potato, chicken broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.
- Gradually add milk to flour, whisking until smooth. Add to soup, stirring well. Cook 10 minutes over medium low heat or until thickened. Add shrimp and spinach and cook for several minutes more until spinach is wilted.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 27.6 g, Cholesterol 122.9 mg, Fat 4.3 g, Fiber 2.8 g, Protein 22.2 g, SaturatedFat 1.6 g, Sodium 390.7 mg, Sugar 6.4 g
CAJUN SHRIMP & POTATO CHOWDER
Warm up with a dash of Cajun spice! This fast and easy chowder recipe brings the authentic flavors of Louisiana to your table in 35 minutes.
Provided by Simply Potatoes
Categories Potato
Time 35m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in 2-quart saucepan over medium heat. Add shrimp, onion and green pepper. Cook, stirring occasionally, until shrimp is no longer pink. Add Simply Potatoes, broth and Cajun seasoning. Bring to a boil. Reduce heat to low. Cook 20 to 25 minutes, stirring occasionally, until Simply Potatoes are tender.
- In small bowl stir together flour and water until smooth. Slowly add flour mixture to soup. Stir in tomatoes. Cook until mixture is thickened and heated through.
Nutrition Facts : Calories 524.6, Fat 19.4, SaturatedFat 3, Cholesterol 286.5, Sodium 2621, Carbohydrate 42.1, Fiber 8, Sugar 17.3, Protein 46.3
SHRIMP CHOWDER POTATO
The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- In a pot, saute shallot, celery, and thyme in olive oil until tender; season. Add broth and simmer until reduced by half. Add cream and shrimp. Simmer until shrimp are opaque throughout; season. Top potatoes with chowder.
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
BACON SHRIMP POTATO CHOWDER
my bacon shrimp potato chowder! super yummy served with toasted sourdough bread
Provided by LISA STEWART @hblisastewart
Categories Chowders
Number Of Ingredients 11
Steps:
- 1st dice onion and garlic and saute in the olive oil in a large soup pot cut bacon up into small pieces add to onion and cook all the way
- once all that is cooked add all the chicken broth then add the cleaned and diced potato let simmer for awhile until potato is cooked then add frozen corn add salt and pepper
- after all this is simmered together about 20 minutes add clean uncooked shrimp, let cook for 8 minutes on a simmer so shrimp can cook through, then add heavy cream continue to let simmer for 10 minutes
- once the shrimp and potato have cooked you can fill up soup bowls and garnish with jalapenos if you chose or dash of Tabasco is great too!
- serve with bread
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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