Bahama Mama Shrimp Chowder Recipes

NEW ENGLAND SHRIMP CHOWDER

New England Shrimp Chowder image

This is a great chowder! Soups of any kind are a comfort food,welcome any time. You can add your own personal touch, whether it be fresh herbs other kinds of fish. Soups soothe the soul. You can substitute 1/2 bag of a 32 oz. bag of Southern-style hash browns instead of the peeled potatoes. This chowder freezes well.

Provided by FLUFFSTER

Categories Chowders

Time 1h10m

Yield 14 cups

Number Of Ingredients 17

Ingredients

1 1/2 lbs fresh shrimp, unpeeled, medium size
1 cup onion, chopped
1 cup celery, chopped
1 cup red bell peppers or 1 cup green bell pepper
3 garlic cloves, minced
1 tablespoon vegetable oil
1/2 cup all-purpose flour
32 ounces chicken broth (fresh, or 2 16 oz. cans)
4 cups potatoes (peeled and finely chopped)
1 cup carrot, chopped
1/2 teaspoon salt (to taste)
1/4-1/2 teaspoon white pepper, ground
1/4 teaspoon dried thyme
2 bay leaves
2 cups half-and-half, . (or equal parts milk and cream, half and half has 10-12% milk fat)
1 (15 ounce) can cream-style corn
1 teaspoon hot sauce (more or less, to your liking)

Steps:

Peel shrimp, and devein, if desired; set aside.
Cook onion, celery, bell pepper, and garlic in 1 tablespoons oil in large Dutch oven, stirring often, about 8 minutes,or until garlic is tender.
Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth and next 6 ingredients.
Bring to a boil; reduce heat, and simmer, stirring often, 20 minutes or until potatoes are tender.
Stir in half and half,corn, and hot sauce; return to a boil. Add peeled shrimp; cook, stirring often, 5 minute, or until the shrimp turn pink.
Remove and discard bay leaves.

SHRIMP CHOWDER

Shrimp Chowder image

I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana

Provided by Taste of Home

Categories Dinner Lunch

Time 3h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds peeled and deveined cooked small shrimp
3 ounces cream cheese, cubed

Steps:

In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

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