Spicy Shrimp & Summer Corn Chowder
Recipe: #27796
August 25, 2017
"I found this recipe in a free give a way at my Mothers Doctor's office. It's by WebMD."
Original is 6 servings
Ingredients
- FOR CHOWDER
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- FOR SHRIMP
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Nutritional
- Serving Size: 1 (456.6 g)
- Calories 273.3
- Total Fat - 8.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 100.1 mg
- Sodium - 1758.6 mg
- Total Carbohydrate - 29.6 g
- Dietary Fiber - 5.7 g
- Sugars - 4.5 g
- Protein - 21.6 g
- Calcium - 148.5 mg
- Iron - 2.1 mg
- Vitamin C - 22.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix the shrimp, oil, salt, pepper, garlic powder, and cayenne in a small bowl and set aside to marinate.
Step 2
Set the corn aside in a small bowl to defrost.
Step 3
For the chowder, heat a large pot over medium heat, then all the oil. Saute the celery, red pepper, carrot, onion, and garlic for about 5 minutes, or until fragrant.
Step 4
Add corn, vegetable broth, paprika, salt, and black pepper to the pot. Bring to a slight boil, and then simmer uncovered for about 5 minutes, stirring occasionally.
Step 5
In a small bowl mix together cornmeal with a couple tablespoons of the soup. Pour it into the pot, stir thoroughly and continue to cook for another 10-15 minutes or until thickened.
Step 6
Remove from heat and blend the soup to desired consistency.
Step 7
Add milk, and cook on a low heat until heated through.
Step 8
To prepare the shrimp, heat a large skillet over medium-high. Add the marinated shrimp to the pan, cooking 2-3 minutes per side until they are opaque with a pink color.
Step 9
Serve the soup in a bowl topped with the sauteed shrimp and optional garnishes.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, look for ones that are plump and firm to the touch.
- When buying the vegetables, try to select ones that are fresh and free of blemishes.
- For the vegetable broth, substitute chicken broth for added flavor. The benefit of this substitution is that it adds a richer flavor to the chowder, and helps to enhance the other ingredients.
- For the canola oil, substitute olive oil for a healthier alternative. The benefit of this substitution is that olive oil is a healthier option that is rich in monounsaturated fats, and contains antioxidants and anti-inflammatory properties.
Vegetarian Variation Replace the shrimp with 1/2 cup of cooked chickpeas. Omit the canola oil and salt from the shrimp marinade. Use vegetable broth instead of chicken broth.
Garlic Parmesan Roasted Broccoli - This simple side dish pairs perfectly with the Spicy Shrimp & Summer Corn Chowder. The roasted broccoli is lightly seasoned with garlic, parmesan cheese, and a pinch of salt and pepper, adding a delicious crunch and flavor to the meal.
Garlic-Herb Roasted Potatoes: These roasted potatoes are the perfect accompaniment to the Spicy Shrimp & Summer Corn Chowder. With a savory combination of garlic, herbs, and olive oil, they are crispy on the outside and fluffy on the inside. The potatoes add a wonderful depth of flavor to the meal and pair perfectly with the roasted broccoli.
FAQ
Q: What type of oil should I use for the chowder?
A: Canola oil is recommended for the chowder. It is a mild-tasting vegetable oil that is low in saturated fat.
Q: How long should I cook the chowder?
A: The chowder should be cooked for 25-30 minutes, or until the vegetables are tender and cooked through. Stir occasionally to ensure even cooking.
2 Reviews
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Fun facts:
Fun Fact 1: Paprika, a key ingredient in this recipe, is a spice made from ground dried red peppers that originated in Central and Eastern Europe. It was made popular by the Hungarians, and was even featured in a 1937 song by the famous Hungarian composer Franz Liszt.
Fun Fact 2: The red bell pepper in this dish is a member of the nightshade family, which includes tomatoes, potatoes, and eggplants. This family of vegetables was introduced to Europe in the 16th century by Spanish explorer Christopher Columbus.