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Shrimp chowder my recipes skin#
Shrimp chowder my recipes full#

The lighter version is extremely tasty just not as creamy and fattening as the full fat version.

Shrimp chowder my recipes skin#

Replace the Heavy Whipping Cream with fat free half and half or try 2 cups of skin milk mixed with two tablespoons of cornstarch or flour as a thickening agent. Healthy Version Cook’s Notes : If you want to make a lighter version you can leave out the bacon or replace it with turkey bacon and use 2-3 tablespoons of olive oil in place of the butter. I serve this sometimes as an appetizer with a beef meal or as a main coarse with a salad for a lighter dinner or luncheon. This can also be served with some Oyster crackers. 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. Stir in chicken broth, half-and-half, condensed. Add jalapeno and garlic and cook for 1 minute. Add onion and bell pepper and cook for 3 minutes, stirring frequently. Stir in flour and cook for 5 minutes, stirring constantly. Allow soup to cool after it has cooked for 30 minutes and put in a Tupperware. Melt butter over medium heat in a Dutch oven. Reduce heat cover and simmer for 10 minutes or until heated through. Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Bring to a boil cook and stir for 2 minutes or until thickened. Stir in flour until blended gradually add milk. 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. In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Add the chopped red bell pepper and parsley, allow soup to simmer for about 30 minutes or until potatoes are soft. For the seasoned crackers, mix the ingredients in a bowl and bake for 15 mins. Add the clams and simmer for another 15 mins. Add fried bacon and sautéed veggies to the Dutch oven. Add the chicken stock and turn down the heat to medium so the pot is simmering. Be sure to see the recipe card below for full ingredients & instructions Add your broth ingredients to a Dutch oven and simmer. 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).

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

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. I consider this a treat meal if you make the full fat version. I use the recipe for the meatballs from the Russian Meatball Soup.This rich chowder is easy to make and I promise everyone will love it. Add them at the end of cooking, just as you would the shrimp and cook until cooked through. I really like making really tiny chicken meatballs for this soup. Instead of shrimp, you can use salmon, chicken or even meatballs. You can use the tiny shrimp or even jumbo shrimp. Frozen shrimp thaws really fast.įor this soup, any size shrimp will work. Plus, it’s really convenient to have frozen shrimp on hand for a really easy and quick dinner. Frozen shrimp is usually frozen immediately when it’s caught, so it is really fresh. A paring knife of kitchen scissors work well for this.įrozen shrimp is the best option, unless you’re buying fresh raw shrimp at a market where they sell it right after catching it. Many times, shrimp is already sold deveined, but if it’s not, all you have to do is make a shallow cut along the middle of the back of the shrimp to expose the black “vein”, and lift it out. Peel and devein the shrimp before adding it to the soup.