Spicy Shrimp Chowder Recipes

SPICY SHRIMP CHOWDER

Steps:

• In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
• Remove all but 2 tablespoons bacon fat.
• Sauté onion, celery, chiles, and garlic for 5 minutes or until limp. Add chicken broth and potatoes to the soup pot.
• Cover and simmer over medium-low heat for 15 minutes, or until potatoes are tender.
• Transfer soup to blender, and puree until smooth. Put pureed soup back in soup pot.
• Stir in shrimp, cilantro, and bacon. Bring the soup to a simmer.
• Simmer until shrimp are bright pink. Do not overcook. Season with salt and pepper.

SPICY SHRIMP AND CORN CHOWDER

Steps:

• Melt a stick of real butter into a pot.
• Add 1 - 2 teaspoons of liquid crab boil - to your taste (found in the spice aisle at the supermarket)
• Add 1 full bunch of green onions - greens and whites chopped
• Add 1 medium onion - chopped
• Cook until onions are soft
• Add 1 lb. of peeled and deveined raw shrimp. Cut into bite size pieces or you can leave them whole.
• Add 1 can of condensed cream of potato soup
• Add 1 can of creamed corn
• Add 1 can of whole kernel corn - drained
• Add 1 pint of half & half
• Simmer on medium-low for about 20 - 25 minutes until heated through

SPICY SEAFOOD CHOWDER

Steps:

• Chop the raw bacon into small pieces and fry in a large stock pot. When crisp, drain bacon and grease. Reserve 1 tablespoon in pot.
• add 1 tablespoon butter.
• Saute oinion in the fat on med/med low till tender and onion starts to carmelize, 10-15 minutes.
• Turn up heat to med/ medium high. Add carrots, celery and jalepeno. Saute till soft.
• Add potatoes, corn, spices and stock. Simmer till potatoes are soft. You can stop at this point and finish the soup at a later time if you like.
• Add seafood and cream. Heat till seafood is warmed through, but take care not to overcook.
• Enjoy with some good bread.