Maine Shrimp Chowder Recipes

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SHRIMP CHOWDER



Shrimp Chowder image

Creamy and yummy, and very easy to make.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Chowders

Yield 4

Number Of Ingredients 9

½ cup sliced celery
⅓ cup finely diced onion
2 tablespoons margarine
1 (8 ounce) package cream cheese, diced
1 cup milk
1 ½ cups cubed potatoes
½ pound frozen cooked shrimp, thawed and drained
2 tablespoons dry white wine
½ teaspoon salt

Steps:

  • In a large stock pot saute celery and onions in margarine.
  • Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
  • Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 16.4 g, Cholesterol 181.3 mg, Fat 27.1 g, Fiber 1.7 g, Protein 21.9 g, SaturatedFat 14 g, Sodium 722.1 mg, Sugar 4.4 g

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

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.

MAINE SHRIMP CHOWDER



Maine Shrimp Chowder image

Make and share this Maine Shrimp Chowder recipe from Food.com.

Provided by KathyP53

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

3 lbs shell-on shrimp
1/4 ounce bacon, cut into 1/4-inch pieces
3 medium russet potatoes, quartered lengthwise, and sliced crosswise into 1/2-inch pieces (about 1 lb.)
1 large leek, white part only, cut into 1/4-inch pieces
3 tablespoons butter
3/4 cup heavy cream
salt & freshly ground black pepper
1 pinch cayenne pepper
2 teaspoons snipped fresh chives

Steps:

  • Peel shrimp and reserve shell for the shrimp broth. Transfer the shrimp to a bowl, cover, and refrigerate them until the chowder base is completed. Place the shrimp shells in a large pot and add 10 cups of cold water. Bring to a simmer over high heat, then reduce to low and gently simmer for 5 minutes, skimming off any foam that rises to the surface. Strain the broth through a fine sieve and set aside.
  • Cook bacon in a small pot of simmering water for 1 minute. Drain. Heat a medium pot over medium heat; add the bacon and cook, stirring occasionally, until it releases some of its fat. Add potatoes and leeks, stir well, then reduce heat to medium-low and cook, covered, stirring occasionally, for 5 minutes. Add 3 cups of the reserved shrimp broth (freeze remainder for another use) and simmer, covered, until potatoes are tender, about 8-10 minutes. Remove the chowder base from the heat and cover to keep warm.
  • Melt butter in a large skillet over medium-high heat. Raise the heat to high, add the chilled shrimp and cream, stir well, and bring to a boil. Let boil for 30 seconds.
  • Add the shrimp mixture to the chowder base and stir gently to combine. Cover and let rest for 10 minutes. Season with salt, a generous amount of black pepper, and the cayenne. Ladle into warm soup bowls and sprinkle the chives on top.

Nutrition Facts : Calories 711.6, Fat 29.8, SaturatedFat 17.1, Cholesterol 747.8, Sodium 868.2, Carbohydrate 32.4, Fiber 3.9, Sugar 2.2, Protein 75.8

SHRIMP CHOWDER



Shrimp Chowder image

I love shrimp, and I love soups. This combines both loves quite well, an offers a great alternative to the usual soups and shrimp dishes.

Provided by JackieOhNo

Categories     Chowders

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 celery rib, minced
2 tablespoons shallots, minced
1 (8 ounce) bottle clam juice
1 medium potato, peeled and diced
1 bay leaf
1/4 teaspoon dried thyme, crushed
3/4 cup half-and-half
1/2 lb small fresh shrimp, peeled and deveined
salt
white pepper

Steps:

  • In medium saucepan, melt butter. Saute celery and shallots for 5 minutes.
  • Add clam juice, potato, bay leaf, and thyme. Bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender (about 10 minutes).
  • Add half-and-half and shrimp. Simmer over low heat until shrimp are cooked through, about 10 minutes.
  • Season with salt and white pepper to taste.

Nutrition Facts : Calories 436.4, Fat 18.5, SaturatedFat 10.6, Cholesterol 221.7, Sodium 680.6, Carbohydrate 38.4, Fiber 3.2, Sugar 5.1, Protein 29.1

MAINE SHRIMP



Maine Shrimp image

Maine shrimp are caught in the coastal waters of Maine during winter. They;re usually sold with their heads still on. Anyhow they are a very delicate shrimp, which appear to me to be very similar to the "ama ebi" (sweet shrimp) served up at good sushi bars. The recipe below is probably the simplest way of cooking them.

Provided by Diann is Cooking

Categories     Very Low Carbs

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

1 lb maine shrimp, thoroughly rinsed
horseradish (optional) or horseradish sauce (optional)
1/4 lemon, sliced (optional)
salt, coarse (optional)

Steps:

  • Use a medium sized cooking pot, filled halfway or more with water, and bring to a boil on your range.
  • Since you will want to eat this immediately, set your condiments (ground horseradish, horseradish sauce [the white one works best], lemon slices, and/or salt) and place-settings out while the water comes to a boil. The adventurous may want to try a dab of wasabi.
  • Add shrimp to boiling water. Leave in water for 40-45 seconds. DO NOT OVERCOOK! Drain in colander immediately, and serve hot. This is best shelled as one eats, and the diner will dip each shelled shrimp into the salt or other condiment of choice.

Nutrition Facts : Calories 224.3, Fat 2.5, SaturatedFat 0.7, Cholesterol 441.7, Sodium 507.4, Protein 47.4

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

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.

MAINE CHOWDER (SHRIMP)



Maine Chowder (shrimp) image

A recipe from Maine.

Provided by Kathy M @Noia

Categories     Fish Soups

Number Of Ingredients 10

3 pound(s) shrimp, shelled
1 Slab (4) ounce(s) bacon
3 med. potatoes
1 large leek (white part only)
3 tablespoon(s) butter
3/4 cup(s) heavy cream
2 teaspoon(s) chives (clipped)
Pinch of cayenne
To taste salt
To taste pepper

Steps:

  • Peel the heads and shells off the shrimp, reserving both for the shrimp broth. Transfer the shrimp to a bowl, cover, and refrigerate them until the chowder base is completed. Place the shrimp shells and heads in a large pot and add 10 cups cold water. Bring to a simmer over high heat, then reduce to low and gently simmer for 5 minutes, skimming off any foam that rises to the surface. Strain the broth through a fine sieve and set aside.
  • Chowder base: Cook the bacon in a small pot of simmering water for 1 minute. Drain. Heat a medium pot over medium heat, add the bacon, and cook, stirring occasionally, until it releases some of its fat. Add potatoes and leeks, stir well, then reduce heat to medium-low and cook, covered, stirring occasionally, for 5 minutes. Add 3 cups of the reserved shrimp broth (freeze remainder for another use) and simmer, covered, until potatoes are tender, 8-10 minutes. Remove the chowder base from the heat and cover to keep warm.
  • Melt the butter in a large skillet over medium-high heat. Raise the heat to high, add the chilled shrimp and cream, stir well, and bring to a boil. Let boil for 30 seconds. Add the shrimp mixture to the chowder base and stir gently to combine. Cover and let rest for 10 minutes. Season with salt, a generous amount of black pepper, and the cayenne. Ladle into warm soup bowls and sprinkle the chives on top of each.

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