chowder recipe

Enjoy a rich cup of Cajun Shrimp Corn Chowder from Delish.com tonight.

Cajun Shrimp Chowder

lb. shrimp, tails removed

Cajun seasoning

Kosher salt

black pepper

bacon, chopped

butter

onion,

garlic,

tbsp. all-purpose flour

lb. yellow potatoes, chopped

chicken broth

thyme

green onions,

sweet corn

heavy cream

paprika

Very good base!  I added andouille and used Creole vs Cajun seasoning.  I used corn starch as replacement to flour as thickener.  Will reduce the amount broth to 3 cups next time since I want something thicker.

but will all said this recipe is a winner!

Made this tonight and we loved it! Added Tonys Cajun seasoning at the end. So good!

https://streaming.hearstdigitalstudios.com/1c3f3655-5d4c-41a7-91a2-24dd97a47033/video_rover_16x9_1080p_hd_1536673365_29788.mp4

Cajun Shrimp Chowder Is The Best Comfort Food

Try this easy, delicious, unique slow cooker recipe!

Slow Cooker Mexican Street Corn Chowder

chicken breasts

chicken stock

each) cream style corn

(14.75 ounces) fire-roasted corn (or regular canned corn), drained

(15.5 ounces) black beans,

(4 ounces) fire-roasted diced green chiles, undrained

chili powder

smoked paprika

cumin

Monterey Jack cheese, freshly grated

Salt and pepper

Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado

Spray a large slow cooker with nonstick spray.

Cut each chicken breast into 2-3 pieces so it can cook faster/more evenly.

Add chicken, garlic, chicken stock, creamed cans of corn, fire-roasted corn, black beans, diced green chiles, chili powder, paprika, and cumin to the slow cooker.

Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours, until the chicken shreds easily.

Remove the chicken and shred. While shredding the chicken add in the freshly grated cheese and heavy whipping cream.

Return the shredded chicken and mix. Season to taste with salt and pepper. Serve with desired toppings.

“Chowder” just might be one of the best food words ever. If you’ve been lucky enough to have a bowl of a well-prepared version, you can conjure the chowder memory just by saying the word. My favorite is always creamy and studded with bacon. Sweet corn doesn’t hurt. This version calls for fresh salmon and bay scallops. I add some lump crab when I want to impress. Sharp, tangy, Louisiana-style red-pepper hot sauce adds kick.The creamy soup base is so good, you could skip the fish and turn it into vegetable chowder simply by doubling the corn and adding some roasted diced red and poblano peppers. For a speedy weeknight chowder, I use canned salmon in place of fresh fish. Better than anything sold at the soup bars at the local grocery stores.

Creamy Fish Chowder With Bacon, Corn and Spinach

(3 ounces) leek, split lengthwise, rinsed

bacon, diced (about 2 ounces)

olive oil

white onion, diced

carrot, peeled, diced

serrano pepper, halved, seeded, minced

(32 ounces) seafood stock or chicken broth

water

corn kernels

heavy (whipping) cream

salt, freshly ground pepper

salmon fillet, skinned,

bay scallops,

chives

red-pepper sauce

Step 1: Remove most of the dark green section of the leek and save for other use. Dice the white and light green portion.

Step 2: Put leek, 2 slices diced bacon, 2 tablespoons olive oil, 2 diced potatoes, diced onion, diced carrot and minced serrano into a large saucepan. Cook, stirring occasionally, over medium-low heat until softened, about 10 minutes. Do not brown.

Step 3: Stir in 1 quart seafood stock and 1 cup water. Heat to a boil; reduce heat to low. Simmer, uncovered, stirring often, 20 minutes. (Base can be made several days in advance; refrigerate covered and reheat before continuing to step 4.)

Step 4: Stir in 1 cup corn and 1 cup cream. Simmer over low heat, 5 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir in 12 ounces salmon and 1 pound bay scallops. Simmer, 2 minutes.

Step 5: Stir in small bunch spinach. Simmer until salmon almost flakes, about 2 more minutes. Taste and adjust salt and pepper.

Step 6: Garnish with fresh chives. Serve right away with warm bread or oyster crackers. Pass the hot sauce.

This creamy, rich and cosy Turkey Corn Chowder is the perfect way to use up leftover turkey. One pot and 30 minutes is all you need to get this simple, comforting meal on the table. Perfect when you feel more like relaxing than cooking and filled with leftover turkey, easy tinned corn, carrot and potato it&#x27;s a meal in one bowl.

Creamy Turkey Corn Chowder

streaky bacon, diced

celery,

garlic, crushed

flour

large carrot, peeled & sliced

250 g baby potatoes

turkey

(heavy) cream

salt and pepper

parsley

Heat a large saucepan over medium heat, then add the bacon (if your bacon is quite lean, add a couple teaspoons of oil too). Saute until starting to get golden edges.

Add the celery, onion and garlic and continue cooking on med/ low until softened a little 2-3 minutes.

Add the flour and give it a good stir to combine well.

Pour in the stock slowly, stirring constantly so you don&#x27;t get lumps of flour. Add the water, then drop in the thyme, carrots and potatoes.

Turn the heat up to high, bring to the boil and boil for 6 minutes.

Next, add the shredded turkey and corn and bring back to a simmer.

Turn the heat down to low-med and pour in the cream. Stir to combine and heat until it starts bubbling.

Simmer for about 1 minute, then add salt and pepper to taste.

Pour into bowls and scatter over fresh chopped parsley.

This Creamy Seafood Chowder recipe is filled with salmon, halibut, shrimp, and baby clams to satisfy your seafood craving!

Creamy Seafood Chowder Recipe

onion

celery (diced into 1/2 inch pieces)

carrots (diced into 1/2 inch pieces)

salted butter

all-purpose flour

Tablespoons fish base

salmon

halibut

clams

red potatoes

white pepper

cayenne pepper

½ teaspoons basil dried (or 3 teaspoons fresh)

½ teaspoons thyme dried (or 3 teaspoons fresh)

garlic

oz cocktail shrimp peeled (deveined and

cannon ball French breads for a bread bowl

Cut the salmon and halibut into 1/2 inch chunks.

In a small saucepan, boil the diced red potatoes until tender, about 10 minutes.

While the potatoes are boiling, use a 4-quart pot to cook the onion, celery and carrots in the butter over medium heat until the onions are translucent, about 5-7 minutes.

Stir in the flour to make the roux and then cook for 5 minutes.

Add the water, fish base, salmon and halibut chunks and the clam juice (saving the clams for later).

Add the potatoes, white pepper, cayenne pepper, basil, thyme, and garlic, cook on medium heat, stirring often until fish is cooked. Please note that this will be a thick paste and that is okay, you can add more water if needed, but do not add too much because the 3 cups of heavy cream added in the next step will lighten the thickness to make it a thick chowder.

Add heavy cream, shrimp, and clam meat, cook 10 minutes, stirring often.

Garnish with fresh parsley and serve.

Serving note: If you want to serve this amazing seafood chowder in a bread bowl, buy small cannon ball French breads, scoop out most of the inside, and fill with the chowder.

https://content.jwplatform.com/videos/82pGP9pj.mp4

This Creamy Seafood Chowder recipe is filled with salmon, halibut, shrimp, and clams to satisfy your seafood craving!

Creamy Seafood Chowder

This thick and creamy vegan potato chowder is a one-pot meal in under 30 minutes. So, grab a pot and a few simple ingredients for a delicious vegan potato chowder recipe.

Vegan Potato Chowder

celery, diced

carrots, diced

Idaho baking potatoes, peeled and diced (or 4 cups diced potatoes)

Cumin

Turmeric

salt

pepper

vegetable broth

oat milk (or ay unsweetened, unflavored plant milk)

oat flour (or flour of choice)

nutritional yeast

red pepper flakes

Parsley

In a large stock pot of Dutch Oven, saute the minced garlic, diced onions, carrots, and celery until the onions are translucent.

Add a small amount of vegetable broth or water if the vegetables to prevent sticking.

Add the peeled, diced potatoes, cumin, turmeric, salt, and pepper.

Add 4 cups of vegetable broth, which will cover the diced vegetables.

Turn the heat up and bring to a boil.

Reduce the heat to simmer, and cook uncovered for 20 minutes.

In the meantime, combine the plant milk, flour, and nutritional yeast.

Blend until smooth.

Pour the milk mixture into the hot soup pot.

Stir; the potato chowder will thicken immediately.

Garnish with a sprinkle of crushed red pepper flakes and a pinch of parsley.

I made this soup last night. Did not use nutritional yeast as I didn't have any. The soup was excellent! I ate 2 bowls!

Just finished making this recipe.  So quick and easy to make.  Followed your recipe above and added some frozen corn, a splash of vegan Worcestershire sauce, and a splash of balsamic vinegar.  It is delicious!  Thank you for the recipe.  Will be on a regular rotation in our house!

I always trust the outcome your delicious recipes!

https://videos.scriptwrapper.com/6815/jk794ahmqdmdfwgcgenx/original/video.mp4

Vegan potato chowder screams comfort and warmth. This thick and creamy vegan potato chowder is a one-pot meal in under 30 minutes. So, grab a pot and a few simple ingredients for a delicious vegan potato chowder recipe.

Top 6 chowder recipe recipes from across the web

The most viewed chowder recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 6 chowder recipe recipes from across the web

The most viewed chowder recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cajun Shrimp Chowder

Slow Cooker Mexican Street Corn Cho...

Creamy Fish Chowder With Bacon, Cor...

Creamy Turkey Corn Chowder

Creamy Seafood Chowder Recipe

Vegan Potato Chowder

The most viewed chowder recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine