Best Shrimp Corn And Bacon Chowder Recipes

Bacon, Shrimp, and Corn Chowder image

Provided by Kim127

Categories Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 lb bacon
1 onion, diced
4 potatoes, peeled and chopped
water
1 teaspoon Mrs. Dash seasoning mix
1 1/2 lbs maine shrimp, shelled
1 (14 ounce) can corn
1 (14 ounce) can evaporated milk
1 pint light cream
1 cup milk (or more if desired)
2 teaspoons Mrs. Dash seasoning mix
salt
pepper

Steps:

In a stockpot, cook 3 slices of the bacon until crisp. Remove bacon, drain and crumble; set aside. Reserve 2 tablespoons bacon drippings.
Add the onion and saute in bacon drippings until tender, about 8 minutes.
Placed chopped pototoes over onions and add enough water to cover the potatoes. Add 1 tsp of Mrs Dash.
Bring to a boil, reduce heat to medium and cook until potatoes are tender.
Meanwhile, cook remaining bacon; drain and crumble.
Add corn, bacon and shrimp and cook until the shrimp are opaque.
Remove from heat and let cool slightly.
Stir in evaporated milk.
Stir in light cream.
Stir in milk (depending upon how thick you like your chowders, you may add more or less milk at this point).
Add 2 tsp Mrs Dash.
Reheat soup to just boiling, but do not boil.
Add salt and pepper to taste.
Remove from heat and cool.
Refrigerate overnight and slowly reheat to serve.

Nutrition Facts : Calories 1068.5, Fat 77.3, SaturatedFat 42, Cholesterol 369.5, Sodium 1163.3, Carbohydrate 60, Fiber 5, Sugar 5.3, Protein 38.2

Corn-and-Shrimp Chowder with Bacon image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 11

6 ears corn, husks and silks removed
4 slices bacon, cut into 1/2-inch strips
8 scallions, white and green parts separated and thinly sliced
2 medium baking potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon seafood seasoning
1/2 teaspoon dried thyme leaves
1 pound large peeled and deveined shrimp
Coarse salt and ground pepper
Crackers, for serving (optional)

Steps:

Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Scrape length of each cob with a spoon to release pulp. Discard cobs.
In a large saucepan, cook bacon over medium-high until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer bacon to paper towels.
Add scallion whites and potatoes to pan; cook, stirring, until scallions have softened, 1 to 3 minutes. Add flour and cook, stirring, 1 minute. Add milk, seafood seasoning, thyme, and 2 cups water.
Bring to a boil; reduce to a simmer and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add corn, shrimp, and scallion greens. Cook until shrimp are just opaque, 2 to 3 minutes. Season chowder with salt and pepper. Serve topped with bacon, with crackers alongside if desired.

Nutrition Facts : Calories 489 g, Fat 12 g, Fiber 6 g, Protein 39 g

Shrimp, Corn and Bacon Chowder Recipe - (4.7/5) image

Provided by hanley89

Number Of Ingredients 22

Stock
Shells from 2 pounds of shrimp
1 tsp kosher salt
5 peppercorns
4 inner stalks of celery with leaves on
1 onion , cut into quarters
2 cups clam juice
8 cups of water
Soup
2 pounds large shrimp- 1 pound cut in half
8 slices bacon, cut into 1/2 inch pieces
1 large onion, coarsely chopped
2 stalks celery, coarsely chopped
4 Russet potatoes, peeled and cut into large chunks
6 cups frozen white and yellow corn
4 sprigs of thyme
1 tbsp paprika
2 tsp Old Bay's seasoning
1 tsp kosher salt
table grind peppper to taste
1/4 cup of flour
4 cups half and half( I use low fat)

Steps:

1. Make shrimp stock- combine all stock ingredients in a large saucepot. Bring to a boil , then simmer for 1 hour. Strain broth and set aside 2. Brown bacon in a large dutch oven till crispy and brown, stirring frequently. Remove bacon and drain on paper towel.Stir in onion,celery, potatoes, frozen corn and thyme. Cook 6-10 mimnutes until onion and celery are softened 2. With Wire whisk beat in flour into broth. Add broth to ingredients in dutch oven. Bring to a boil. Reduce heat to medium;cover and cook 20 -30 minutes, stirring occasionally until potatoes are tender and soup is slightly thickened 3.Stir in Half and Half, paprika, old bay's seasonong, salt, pepper, and shrimp. Cover and cook 5-10 minutes, stirring ocassionally until shrimp are pink