Best Spicy Shrimp Chowder Recipes

Spicy Shrimp Chowder image

Provided by dawnie2u

Categories Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 pints chicken broth, canned (or home-made)
1 large russet potato, peeled and chopped
1 large sweet potato, peeled and chopped
1 medium white onion, peeled and chopped
2 stalks celery, chopped
3 slices smoked bacon, coarsely chopped
3 large garlic cloves, peeled and minced
2 jalapeno chiles, chopped (seeds may be removed for less heat)
1 lb extra large shrimp, peeled, deveined and coarsely chopped
milk (if necessary to thin soup)
cilantro (to taste) (optional)

Steps:

In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
Remove all but 2 tablespoons bacon fat.
Sauté onion, celery, chiles, and garlic for 5 minutes or until limp. Add chicken broth and potatoes to the soup pot.
Cover and simmer over medium-low heat for 15 minutes, or until potatoes are tender.
Transfer soup to blender, and puree until smooth. Put pureed soup back in soup pot.
Stir in shrimp, cilantro, and bacon. Bring the soup to a simmer.
Simmer until shrimp are bright pink. Do not overcook. Season with salt and pepper.

Nutrition Facts : Calories 200.5, Fat 3.8, SaturatedFat 1, Cholesterol 119.6, Sodium 606.4, Carbohydrate 19.4, Fiber 2.6, Sugar 2.9, Protein 21.3

SPICY SHRIMP CHOWDER image

Yield 10 servings

Number Of Ingredients 16

7 cups homemade or canned veg broth
1 lb medium shrimp, peeled, deveined, shells reserved
3 tbs olive oil
1 large onion, diced
3 medium carrots, peeled, diced
3 ribs celery, diced
1 tbs ground coriander
2 ts ground cumin
1/4 tsp cayenne pepper or less to taste
Salt to taste
Freshly ground black pepper to taste
2 medium baking potatoes, peeled, diced
2 medium baking potatoes, peeled, diced
5 plum tomatoes, diced
1 10 oz package frozen corn kernels
1 cup cream or half-and-half

Steps:

Heat broth to simmer in large saucepan. Add shrimp shells; simmer 10 minutes. Remove shells. Heat oil in large pot; add onion, carrots and celery. Saute until onion is translucent, about 5 minutes. Add coriander, cumin, cayenne and salt and pepper to taste and vegetable broth; heat to boil. Add potatoes, tomatoes, and corn. Heat almost to simmer; cook until vegetables are tender, 20-25 minutes. Remove from heat; allow to cool slightly. Transfer a third of the vegetables to food processor or blender; puree. Return puree to pan; add cream and shrimp. Cook over low heat until shrimp just turn pink, about 1 minutes. Do not boil or shrimp will become tough. Serve hot to bowls; garnish with cilantro, if desired.

Spicy Shrimp and Corn Chowder image

Provided by Betty Gilmore @BAMA52

Categories Chowders

Number Of Ingredients 9

1 stick(s) butter
1 - 2 teaspoon(s) liquid crab boil (found in spice aisle)
1 bunch(es) green onions - chopped
1 medium onion - chopped
1 pound(s) shrimp - peeled and deveined
1 can(s) creamed corn
1 can(s) whole kernel corn - drained
1 can(s) condensed cream of potato soup
1 pint(s) half and half

Steps:

Melt a stick of real butter into a pot.
Add 1 - 2 teaspoons of liquid crab boil - to your taste (found in the spice aisle at the supermarket)
Add 1 full bunch of green onions - greens and whites chopped
Add 1 medium onion - chopped
Cook until onions are soft
Add 1 lb. of peeled and deveined raw shrimp. Cut into bite size pieces or you can leave them whole.
Add 1 can of condensed cream of potato soup
Add 1 can of creamed corn
Add 1 can of whole kernel corn - drained
Add 1 pint of half & half
Simmer on medium-low for about 20 - 25 minutes until heated through