Shrimp And White Corn Hominy Chowder Recipes

SHRIMP AND CORN CHOWDER

Steps:

• Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
• Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

SHRIMP AND WHITE CORN (HOMINY) CHOWDER

Steps:

• Melt butter in large stock pot.
• Saute onion, celery and carrot until tender, about 15 minutes.
• Add salt, pepper, cayenne and cloves.
• Add chicken broth and simmer for 15 minutes.
• Using a hand held blender, blend until smooth (I don't have one of these so I use my food processor in batches or electric blender. Or if you like your chowder with the chunks in it, as the recipe owner does, you can skip this step completely).
• Add hominy and simmer for 5 minutes.
• Mix 1 cup of the half and half with flour until smooth and add to stock pot.
• Add sugar, remaining half and half and shrimp. Bring mixture to the point of almost boiling.
• Add cheese and heat thoroughly, stirring until cheese is melted and soup is creamy.

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.

CORN AND HOMINY CHOWDER

Steps:

• Heat oil in a large saucepan over medium heat and add garlic,onion,and scallions.
• Cook for 3 minutes, then add the rest of the ingredients, except for the corn and cilantro.
• Bring to a boil, and cook for 15 minutes.
• Stir in the corn and cilantro, return to a boil and cook 5 minutes more,and serve.

PAULA DEEN: CORRIE'S CREAMY CORN AND SHRIMP CHOWDER

Steps:

• Put the corn cobs into a large pot with just enough water to cover (break the cobs in half if they don't fit).
• Boil gently for 20 minutes. Discard the cobs and reserve the corn-infused water.
• In a medium saucepan, melt the butter over medium heat.
• Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
• Add the corn kernels, chicken broth, cream, and 3 cups of the corn water.
• Season with salt and pepper to taste and bring to a boil.
• Lower the heat and let simmer for about 10 minutes.
• Add the shrimp and simmer until just opaque, 2 to 3 minutes.
• Ladle the chowder into soup bowls and garnish with green onions.
• Serve hot.