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If you are serving this for a dinner party you might want to have some extra parsley, bacon and green onion for a fancy garnish on each bowl. Allow soup to cool for about 10-15 minutes before serving. Cook for about 5 more minutes then remove from the heat. Once soup has cooked for about 30 minutes you can turn up the heat again and add the frozen shrimp and the corn, the half and half or heavy cream, the remainder of the green onion and the crumbled bacon. Then follow the direction below as if you never refrigerated the soup. About 30 minutes before your dinner party put soup in a pot and cook on a low heat until it simmers. Allow soup to cool after it has cooked for 30 minutes and put in a Tupperware. Make Ahead Cook’s notes : Soup can be made ahead of time up to this point and put in the refrigerator for the next day. Add the chopped red bell pepper and parsley, allow soup to simmer for about 30 minutes or until potatoes are soft. Add the chicken stock and turn down the heat to medium so the pot is simmering. Turn up the heat and add the Sherry wine if using it and cook for a minute of two. Make sure stir the post so you don’t burn the onions. Cook, over medium heat stirring occasionally for about 5-10 minutes until onions have softened. Add the Old Bay seasoning and a good sprinkle of salt and pepper. Once it’s cool you can crumble it with your fingers.Īdd butter, onions, scallions, and potatoes to the pan. Do not burn! Leave bacon fat in pan but transfer bacon to a plate covered with a paper towel. In a large soup pot or Dutch oven, cook bacon over medium-high until crisp and browned, about 7-8 minutes. 1 1/2 Pounds medium frozen cooked peeled and deveined shrimp (You can also use fresh raw shrimp that have been shelled and deveined).

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2 Cups of heavy whipping cream (Can substitute Fat Free Half and Half or Milk see notes below.).

SHRIMP CHOWDER MY RECIPES SKIN

4 Medium potatoes, skin on cut into1 inch cubes (any kind will work).(Save about a 1/2 cup of the greens sliced thinly for adding later in the recipe.) You can also make the bulk of the soup the day before and just finish it off the night you are serving it. If you want to make a lighter version just see my notes below. It’s one of my sister’s favorite dishes and one that I often make for special occasions, or dinner parties.

SHRIMP CHOWDER MY RECIPES FULL

I consider this a treat meal if you make the full fat version. But it’s totally up to you.This rich chowder is easy to make and I promise everyone will love it. You can peel the potatoes if you want, but I leave mine unpeeled I like the texture of the peels.Stir that chicken back in at the end and you’re in business. Set it aside and then saute the veggies in the chicken fat left in the pan. If you aren’t into shrimp, how about some chicken? I would dice up some chicken thigh and saute it before sauteing any vegetables.If it is too thick, add some more chicken stock. Then whisk that mixture back into the soup. Spoon out 1/4 cup of the soup into a small bowl, removing any chunks of vegetables. If you are wanting it thicker, let me share my latest trick. I have written this recipe to be a little bit on the thinner side.Don’t forget to text your partner to pick some up on their way home. Creamy and sweet with chunks of potatoes and juicy shrimp. The frozen corn gets thrown in still frozen, so no extra prep on that. The shrimp are soft and defrosted within minutes. I put it in a strainer and then fill my kitchen sink with cold water and set the strainer in it. I usually use 1 pound for whatever I am making for dinner. Two of the main ingredients of this soup are from Costco. Corn and shrimp chowder thanks to the Big C I stick to the list because if I don’t, my $125 trip turns into a $300. I usually don’t get too crazy on my Costco runs. By way of frozen meats and seafood, I love the shrimp and tubes of ground beef. I also love having Costco frozen vegetables on hand like sweet corn and green beans. (who on earth doesn’t?!) It’s great for quick meals and then make the carcass into chicken stock. I also love that $4.99 rotisserie chicken. (Sure hoping that prices go down soon and those dang vanilla crops start producing). Like you aren’t going to find a better price on pure vanilla extract than at Costco. There are a few things I like to have around and Costco is the best option for quality and price. The convenience and quality outshadow any gripes I have with Costco. This corn and shrimp chowder is made easy with one of those giant bags of frozen corn and frozen shrimp. But the love comes in with a recipe like this. I feel like a cliche American as I push my ocean liner of a cart around the store filling it with super-sized boxes of everything from potato chips to socks. I have a love-hate relationship with Costco.

Shrimp chowder my recipes