Shrimp chowder

[DCP]

Any good recipes for easy shrimp chowder.

Thanks all

[WinchesterM1]

I don’t know any recipes for shrimp chowder but the best shrimp I’ve had in my life is at the crab shack on Emerald Isle NC! Holy cow is it good and you eat OVER the bay

[gwpercle]

Easy Shrimp and Corn Chowder
this recipe makes enough to feed 4 hungry Cajuns or 8 normal people , when making it for myself and wife I cut the amounts in half and we have it for two meals.

2 Tabls Butter, margarine or oil
1 medium onion , chopped
2 pounds peeled shrimp (crawfish works too )
1 ten ounce can Rotel tomatoes
2 (10 1/2 cans Campbell's condensed Cream of Potato soup
2 (17 oz.) cans Cream Style Corn
2 (17 oz.) cans Whole Kernel Corn , drained .
1 1/2 cups heavy cream, half and half or evaporated milk .
Season to taste with Cajun Spice mix or salt , garlic powder and pepper.

1. In a large heavy pot saute onion in butter or oil until clear.
2. Add shrimp and cook until they begin turning pink.
3. Add tomatoes, potato soup, cream style corn, whole kernel corn and cream .
4. Simmer over low heat for about 15 minutes , until hot, check and adjust seasonings to taste.
5. If desired , garnish with chopped parsley and chopped green onions .

A green salad and french bread makes a good meal .

Gary

[Reverend Al]

Looks good! I just copied your recipe, added it to my cookbook, and will give it a try ...

[BLR Mike]

Easy Shrimp and Corn Chowder
this recipe makes enough to feed 4 hungry Cajuns or 8 normal people , when making it for myself and wife I cut the amounts in half and we have it for two meals.

2 Tabls Butter, margarine or oil
1 medium onion , chopped
2 pounds peeled shrimp (crawfish works too )
1 ten ounce can Rotel tomatoes
2 (10 1/2 cans Campbell's condensed Cream of Potato soup
2 (17 oz.) cans Cream Style Corn
2 (17 oz.) cans Whole Kernel Corn , drained .
1 1/2 cups heavy cream, half and half or evaporated milk .
Season to taste with Cajun Spice mix or salt , garlic powder and pepper.

1. In a large heavy pot saute onion in butter or oil until clear.
2. Add shrimp and cook until they begin turning pink.
3. Add tomatoes, potato soup, cream style corn, whole kernel corn and cream .
4. Simmer over low heat for about 15 minutes , until hot, check and adjust seasonings to taste.
5. If desired , garnish with chopped parsley and chopped green onions .

A green salad and french bread makes a good meal .

Gary

Fantastic recipe! Thanks for posting it.

[Walks]

Do you have a good recipe for a good Manhattan Clam Chowder too? No bell pepper though.
Thx

[Lance Boyle]

Do you have a good recipe for a good Manhattan Clam Chowder too? No bell pepper though.
Thx

I don’t think I ever had Manhattan clam chowder with bell pepper. Tomatoes and onion and celery.

[gwpercle]

Do you have a good recipe for a good Manhattan Clam Chowder too? No bell pepper though.
Thx

Sorry Walks, Cajuns have to cook with the trinity...onion, celery and bell pepper ! I think it's a law in Louisiana....maybe it's just in our DNA .
Omit the bell pepper in the recipe... but I've got to list it .

Manhattan Clam Chowder (as prepared by a Certified Cajun)
makes about 2 quarts , 6 to 8 servings.

2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 tablespoons minced green , red or yellow bell pepper
2 garlic cloves , minced
2 cups hot water or clam juice (from boiling fresh clams)
1 cup cubed peeled potatoes , small cubes
1 - 28 oz. can diced Tomatoes , with liquid
2 - 6 1/2 oz. cans minced clams . We don't have fresh clams in La. but if you can get fresh ones ...use them , about 1 1/2 cups boiled minced fresh clams . Save the stock .
1 teaspoon Salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Dash of cayenne pepper ( another Cajun thing)
2 teaspoons minced fresh parsley

1. In a large saucepan , heat butter and cook onions, celery, bell pepper and garlic until soft.
Add water (or clam juice) and potatoes , bring to a boil, reduce heat , simmer on low , covered
until potatoes are tender ,15 minutes .
2. Add tomatoes, clams , salt & peppers, thyme and simmer another 15 minutes , covered and stir
occasionally .

That's all I have for clams . Once we tried eating some of the freshwater mussels that inhabit our streams ...they didn't taste good , tough and fishy but they made excellent bait for fishing. Being tough they stayed on hooks a lot better than a worm or cricket and the fish ate them up .

Crawfish are starting to come in .... had some crawfish pie last Saturday for lunch....going to do that again . Elsie's Plate & Pie on Government Street... man that was good !

Gary

[ShooterAZ]

Awesome recipe! I printed it and we're going to make it too....Thanks!

[gbrown]

Sorry Walks, Cajuns have to cook with the trinity...onion, celery and bell pepper ! I think it's a law in Louisiana....maybe it's just in our DNA . Gary

I don't think its a law, yet, probably ougtha be, though, more of just a way of life!

[ShooterAZ]

Walks, it's easy enough to just skip the Bell Peppers in the recipe. I don't particularly care for them either, in some recipes anyway. We're going to make the Shrimp and Corn Chowder this weekend, can't wait!

[Lloyd Smale]

Might have to try it too. Id like to maybe make clam chowder and just add shrimp to it.

[gwpercle]

Might have to try it too. Id like to maybe make clam chowder and just add shrimp to it.

That should be a Winner ! Manhattan Shrimp Chowder ...Oh Yeah Baby !
Gary

[ShooterAZ]

Gary, we made the shrimp chowder today. It was delicious! Thanks for sharing.

[Lloyd Smale]

probably cheaper to by shrimp then canned clams to boot.

That should be a Winner ! Manhattan Shrimp Chowder ...Oh Yeah Baby !
Gary

[gwpercle]

Gary, we made the shrimp chowder today. It was delicious! Thanks for sharing.

Always like to share a good recipe , glad you enjoyed it.
This also freezes quite well .
Gary

[DCP]

Thanks to all that chimed in.
Wife used thyme in ours she won't be doing that again

[DCP]

Cajun Shrimp Chowder
Cajun seasoning is one of our secret weapons in the test kitchen. It makes everything better (the proof is in the Cajun Chicken Alfredo!)—including shrimp chowder. We use it here to season the shrimp before cooking it in bacon fat (!!).
YIELDS:6 SERVINGS PREP TIME:0 HOURS 10 MINS TOTAL TIME:0 HOURS 40 MINS
INGREDIENTS
6 slices bacon, chopped
1 lb. shrimp, tails removed
2 tsp. Cajun seasoning
Kosher salt
Freshly ground black pepper
1 tbsp. butter
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp.all-purpose flour
1 lb. yellow potatoes, chopped
4 c. low-sodium chicken broth
3 thyme sprigs
2 green onions, plus more for garnish
3 c. sweet corn
3/4 c. heavy cream
1/2 tsp. paprika

[buckwheatpaul]

Easy Shrimp and Corn Chowder
this recipe makes enough to feed 4 hungry Cajuns or 8 normal people , when making it for myself and wife I cut the amounts in half and we have it for two meals.

2 Tabls Butter, margarine or oil
1 medium onion , chopped
2 pounds peeled shrimp (crawfish works too )
1 ten ounce can Rotel tomatoes
2 (10 1/2 cans Campbell's condensed Cream of Potato soup
2 (17 oz.) cans Cream Style Corn
2 (17 oz.) cans Whole Kernel Corn , drained .
1 1/2 cups heavy cream, half and half or evaporated milk .
Season to taste with Cajun Spice mix or salt , garlic powder and pepper.

1. In a large heavy pot saute onion in butter or oil until clear.
2. Add shrimp and cook until they begin turning pink.
3. Add tomatoes, potato soup, cream style corn, whole kernel corn and cream .
4. Simmer over low heat for about 15 minutes , until hot, check and adjust seasonings to taste.
5. If desired , garnish with chopped parsley and chopped green onions .

A green salad and french bread makes a good meal .

Gary

Gary, I made a half order for mrs buckwheatpaul last night......we ate it all in one session and it is definitely a keeper.....being thrifty I put a whole can of Rotel in instead of using only half....it was warm but still good.......thanks for the post ..... Paul

[Mtnfolk75]

I made a 1/2 Pot for SWMBO & my Dad, served with a pan of Hot Cornbread it was a Great meal. Thanx for throwing out the recipe