Fresh Corn And Seafood Chowder Recipes

SHRIMP CORN CHOWDER

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
• Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
• Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
• Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
• Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
• Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

FRESH CORN CHOWDER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roast whole ears of corn directly on the rack of the preheated oven until kernels feel tender when pressed, about 25 minutes. Cool briefly, then peel back the husks and cut the kernels off the cobs.
• While the corn is roasting, dice 1/2 the bacon slices. Heat a skillet over medium-high heat and saute bacon until evenly browned, 5 to 7 minutes. Drain on paper towels and reserve 1 tablespoon of the fat.
• Add onion and garlic to the pan; saute until transparent, but not brown, about 5 minutes. Add roasted corn kernels, chicken stock, and potatoes; bring to a simmer.
• Meanwhile, melt butter in a small skillet over medium heat. Whisk in flour and stir until the mixture becomes smooth and light golden brown, 3 to 4 minutes. Let cool.
• Add the cooled flour mixture to the simmering stock, mixing with a whisk. Simmer, stirring often to keep from sticking to the bottom of the pan, until potatoes are tender, 30 to 40 minutes. Add cream and cooked chicken; simmer for 10 minutes.
• Season chowder with salt, pepper, and hot sauce. Ladle into bowls and top with bacon.

WEEKNIGHT SHRIMP BOIL

Steps:

• Combine water, Old Bay and lemon juice in a large pot. Bring to a boil. Add potatoes and cook until almost tender, 15 to 20 minutes.
• Add shrimp, sausage, corn and leek; cook, stirring occasionally, until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes.
• Using a slotted spoon and tongs, divide the shrimp, sausage and vegetables among 4 serving bowls. Drizzle each portion with 2 tablespoons of the cooking liquid. Serve with butter, if desired.

FISH AND CORN CHOWDER

Steps:

• Heat the stock in small pot over medium heat.
• In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
• While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.

CORN AND SEAFOOD CHOWDER

Steps:

• Strip kernels from cobs, and reserve. Place cobs in a saucepan with cream, bring to a boil, and set aside to cool.
• Heat oil in a large, heavy saucepan. Add bacon, and sauté over medium heat until it barely begins to brown. Stir in onion, leeks and celery. Sauté until translucent. Add potatoes, and stir. Remove cobs from cream, strain cream, and add to saucepan. Bring to a simmer. Add corn kernels. Cook until potatoes are tender, about 15 minutes.
• Melt 2 tablespoons butter in a skillet. Add chanterelles, and sauté over medium-low heat until tender but not browned. Add to soup. Add caraway seeds, thyme, salt and pepper to taste. Thin soup with chicken stock if desired.
• Just before serving, melt remaining butter in a small skillet, add crabmeat or lobster, and warm in butter. Put in soup plates or add to soup. Bring soup to a simmer, check seasonings, and serve.

FRESH CORN CHOWDER

Steps:

• Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

CORN SEAFOOD CHOWDER

Steps:

• In a large Dutch oven, cook the potatoes, green pepper, celery and onion in oil and butter over medium heat for 10 minutes or until onion is tender. Stir in seafood seasoning and bay leaf. Cook and stir for 2 minutes. , Add flour; stir until vegetables are coated. Gradually stir in the broth. Add milk and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until potatoes are tender. Stir in shrimp and crab; cook for 3 minutes or until shrimp turn pink.

SEAFOOD CORN CHOWDER

Steps:

• Heat saucepan over medium high heat. Spray with cooking spray and saute onions until transparent.
• Add potato, bay leaf, marjoram, cayenne and chicken broth. Bring to boil, cover, reduce heat and cook until potato is soft, 8-10 minutes.
• Add creamed corn, canned corn, milk and freshly ground pepper.
• Over medium-high heat, heat until hot, not boiling.
• Add red peppers and the package of crab/shrimp, continue stirring until heated through, 2-4 minutes.

FRESH CORN AND SEAFOOD CHOWDER

Steps:

• 1. Cook bacon until very crisp. Remove from skillet and drain on absorbent paper. Save dripping for remainder of recipe.
• 2. To the pan drippings add the vegetables and cook until almost done - stirring regularly to prevent scorching.
• 3. When the vegies are within a couple minutes of being done, sprinkle the flour into the pan and stir well. Add milk and mix thoroughly.
• 4. Add the salmon and the shrimp and the corn. Cook for 5 minutes or until the shrimp is done. Add more milk if needed.
• 5. Serve in bowl topped with pepper to taste, bacon bits and oyster crackers for a hearty comforting meal.