Shrimp Corn Potato Chowder Recipe

Chicken and Shrimp Potato Corn Chowder Mommy's …

WebJan 6, 2014 · Adjust the seasoning and add more salt and pepper if necessary. Add the potatoes and carrots and cook over medium heat …

Rating: 5/5(1)
1. In a large pot bring to a boil the chicken stock over high heat. Add the onion , pepper , garlic, chicken flavor bouillon, and cilantro. Let it boil for 5 min. Add chicken; cover, reduce heat to medium-low, and simmer 20 minutes or until chicken is cooked. Remove chicken from the pot, let it cool and cut it into small cubes. Set aside.
2. Pass the broth through a fine-mesh colander to discard solids. Transfer it back to pot. Adjust the seasoning and add more salt and pepper if necessary.
3. Add the potatoes and carrots and cook over medium heat until tender, around 10 minutes.
4. When potatoes and carrots are ready, add the chicken and kernel corn. Cover and let cook for 5 minutes. Then add cream style corn cover and cook over medium-low heat for 15 minutes.

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Shrimp Corn Chowder Well Plated by Erin

WebDec 20, 2018 · Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, a few …

1. Cook the bacon in a dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.
2. Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions. Add the celery. Cook, stirring occasionally, until the veggies are tender, about 3 minutes, then stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.
3. Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, a few splashes at a time at first, stirring out any lumps. Stream in the rest of the milk, then add the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. Let bubble until thickened, about 5 minutes. Stir in the shrimp and continue cooking just until the shrimp are done, about 3 minutes. Remove from the heat, then stir in the thyme and half-and-half. Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired.

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