#shrimp chowder

[earlysettler]

Scallop and Shrimp Chowder Get a warm crock full of creamy seafood chowder with scallops, shrimp, corn, and potatoes using this fuss-free recipe. 4 potatoes cut into cubes, 1 can whole kernel corn drained, 1/4 cup flour, 4 cups chicken broth, 1 onion chopped, 1/4 teaspoon garlic pepper, 1 cup heavy whipping cream, 1 pinch salt to taste, 1/2 pound sea scallops, 1/4 cup dry potato flakes, 1/2 pound peeled deveined and cooked shrimp

[erickking]

Chowders - Scallop and Shrimp Chowder Get a warm crock full of creamy seafood chowder with scallops, shrimp, corn, and potatoes using this fuss-free recipe.

[dattarajkamatart]

Scallop and Shrimp Chowder Recipe Use this hassle-free recipe to make a warm crock full of creamy seafood chowder with scallops, shrimp, corn, and potatoes.

[logankruidenier]

Scallop and Shrimp Chowder Use this hassle-free recipe to make a warm crock full of creamy seafood chowder with scallops, shrimp, corn, and potatoes.

[learnthehelloutathis]

Soups, Stews and Chili - Shrimp Chowder

[valen-dreth]

got free shrimp at work btw life is so so beautiful

[arolesbianism]

What a cool cat

[highspeedinterconnect]

what’s up gang I’m at the Fishery

[quibbs126]

Regarding your post about giving Dark Choco a second parent, I feel like Cocoa Butter would fit since its one of the ingredients used with cacao to make dark chocolate. Coconut Sugar or Cocoa Powder could work as well. Also, which are the fankids you've made that you like the most?

Hmm, I see what you’re saying, but also cocoa butter still comes from cacao, so there’s still the question of where the sugar in Dark Choco comes from

(Maybe I could use Cocoa Butter for the purecacao kid, that’d be cool. But also I’m gonna use KitKats for her design, hence why I was calling her Choco Wafer. But also also I’m so stringent on this fact and it’s severely limiting me I think, maybe I just need to stop. But also also also, I’d imagine a Cocoa Butter Cookie to have blonde hair, and Choco Wafer has dark brown hair, and I’d probably completely change the character despite me putting so much into Choco Wafer. *groan* I’ve made this so difficult for myself and it’s my own fault) Disregard all this, I’m just having an internal conflict. But I do think it’d be a good pick for a purecacao kid

I’m actually already planning to use Cocoa Powder for a fankid, so that’s already take

I suppose nothing’s wrong with Coconut Sugar, other than maybe the sugar is too dark for my ideas. But I’m biased against it because I don’t like coconuts, but that’s purely a personal thing

Now which fankids do I like the most? Well generally it has to do with how much I like their designs. But I’d say some of my favorites are Choco Madeleine, Iced Coffee Cookie, Turtle Fudge Cookie, Red Mochi Cookie, Dark Plum Cookie, Vampire Shrimp Cookie, Violet Sugar Cookie, Charcoal Cheese Cookie (even if he’s in limbo right now), and Chowder Cookie and Purple Plum Cookie

I fully admit that these are disproportionately Dark Choco Cookie fankids, but one I have a disproportionate amount of them, and two I guess I just ended up putting more into them? I feel bad about that, makes me feel like I only care if it’s one of my hyperfixation characters. Now I want to try and put extra effort in my non Dark Choco/Cacao ones (also truth be told I’m getting a bit sick of Dark Cacao ones, I have 9 total, not counting the two I’m redoing, most unfinished and I don’t tend to have many options for what to do. Dark Choco at least has more options for things to do since he’s not tied down to the kingdom)

[intuitive-spontaneity]

[steveedzpainter]

Clam chowder with a good salt pork base and a giant pat of butter on top.

All soups are good soups! And I only have 11 slots so I apologise in advance if your favourite isn’t here.

[thebrokenscalecooking]

Shrimp Chowder

Shrimp chowder is a creamy, comforting soup that's brimming with the flavors of the sea. It typically features tender shrimp simmered in a rich and creamy broth, along with chunks of potatoes and often other vegetables like corn, celery, and onions.   Here's a breakdown of its key characteristics: Flavor: Shrimp chowder has a savory and slightly sweet flavor, thanks to the combination of fresh shrimp, vegetables, and a creamy broth. The broth is often enhanced with bacon or salt pork for a smoky depth, and sometimes a touch of tomato paste adds richness.      Texture: The chowder has a thick and creamy consistency, with tender shrimp and soft potatoes. The vegetables provide a bit of texture, and some versions include corn for a hint of sweetness.   Ingredients: The core ingredients typically include shrimp, potatoes, onions, celery, and a creamy broth made with milk or cream. Bacon or salt pork is often used for flavor, and some recipes include corn, garlic, and herbs.    Variations: While the creamy New England style is common, there are variations in different regions. Some chowders might have a tomato-based broth or include different types of seafood. Serving: Shrimp chowder is typically served hot in bowls, often with a garnish of fresh herbs like parsley or basil. It's frequently accompanied by crusty bread or oyster crackers for dipping.   Why people love it: Comfort Food: It's a warm, satisfying, and flavorful dish, perfect for cooler weather or a cozy meal. Flavorful: The combination of shrimp, vegetables, and creamy broth creates a well-balanced and delicious taste. Easy to Make: Many shrimp chowder recipes are straightforward and don't require complicated techniques. Versatile: It can be adapted with different vegetables, spices, and even other types of seafood. If you're looking for a delicious and comforting seafood soup, shrimp chowder is an excellent choice. It's a versatile dish that can be customized to your liking and is sure to please a crowd.

Table of Contents

- History of Shrimp Chowder - List of Ingredients - Images - Recipe - Related Recipes

Shrimp Chowder

Shrimp chowder is a creamy, comforting soup packed with tender shrimp, potatoes, and often other vegetables like corn and celery. It's a flavorful and satisfying dish, perfect for a cozy meal. Print Recipe Pin Recipe Rate Recipe Prep Time: 15 minutes minutesCook Time: 25 minutes minutes Course: Dinner, Main CourseCuisine: New England, NortheastKeyword: American, Chowder, New England, Northeast, Shrimp Servings: 4 people Calories: 397kcal Ingredients2 Slices Bacon chopped 1 Tbsp Extra Virgin Olive Oil a little extra for drizzling 1 small Yellow Onion chopped 1 tsp Tomato Paste 3 Tbsp all-purpose flour 3 Cups Chicken Broth low Sodium 2 Cups Half and Half 1 lb Red Skinned Potatoes halved or quartered if large 12 oz Medium Shrimp ½ Cup Fresh Basil Loosely packed and torn into pieces 1 pinch Kosher Salt to taste 1 pinch Ground Black Pepper to tasteGet ingredients with

InstructionsCook the bacon in a Dutch oven over medium heat, stirring occasionally, until it becomes crispy. Add the oil and onion to the pot and cook until the onion softens. Stir in the tomato paste and cook briefly until it darkens slightly. Sprinkle in the flour and cook, stirring constantly, to create a roux.

Gradually whisk in the broth and half-and-half, stirring constantly until the mixture is smooth and there are no lumps of flour remaining. Add the potatoes, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Bring the chowder to a boil over medium-high heat, then reduce the heat to medium-low, cover the pot, and simmer until the potatoes are tender, about 15 minutes.

Gently stir in the shrimp and cook until they turn pink and opaque, about 4 minutes. Taste the chowder and adjust the seasoning with more salt and pepper if needed. If the chowder is too thick, thin it out with a little bit of water. Ladle the chowder into bowls, drizzle with a touch of olive oil, and garnish with fresh basil leaves and a sprinkle of black pepper.

NotesIngredients: Shrimp: Use fresh or frozen shrimp, peeled and deveined. If using frozen, thaw them completely before adding to the chowder. Bacon: Bacon adds a smoky depth of flavor. You can use pancetta or salt pork as substitutes.    Vegetables: The classic base includes onions, celery, and potatoes. You can add other vegetables like corn, carrots, or bell peppers for variety.     Tomato Paste: Tomato paste adds richness and depth of flavor. Make sure to cook it briefly to remove any raw taste.     Flour: Flour is used to thicken the chowder. All-purpose flour is common, but you can use a gluten-free blend if needed. Broth: Use a good-quality chicken or seafood broth. Homemade broth will add the most flavor. Half-and-Half: This adds creaminess. You can use whole milk or a combination of milk and cream as alternatives. Potatoes: Russet or Yukon Gold potatoes work well in chowder. Seasonings: Salt and pepper are essential. Some recipes also add herbs like thyme or bay leaves.     Garnishes: Fresh basil is a classic garnish. You can also use parsley, chives, or a squeeze of lemon juice. Cooking Tips: Crisp the Bacon: Cook the bacon until it's nice and crispy to render out the fat and add maximum flavor.     Don't Overcrowd the Pot: When sautéing the vegetables, make sure the pot isn't overcrowded. This will ensure they cook evenly. Cook the Tomato Paste: Cook the tomato paste briefly until it darkens slightly to remove any raw taste. Make a Roux: Cooking the flour with the bacon fat and vegetables creates a roux, which helps to thicken the chowder. Simmer Gently: Simmer the chowder gently to allow the potatoes to cook through and the flavors to meld. Don't Overcook the Shrimp: Add the shrimp towards the end of cooking and cook just until they turn pink and opaque. Overcooked shrimp will be tough. Adjust Consistency: If the chowder is too thick, thin it out with a little water or broth. Taste and Adjust: Always taste the chowder before serving and adjust the seasonings to your liking. Serving Suggestions: Bread: Serve with crusty bread or oyster crackers for dipping. Salad: A simple green salad is a refreshing accompaniment. Sides: Coleslaw or cornbread also pair well with shrimp chowder.     Variations: Spicy: Add some diced jalapeños or a pinch of cayenne pepper for heat. Smoked: Use smoked paprika or chipotle powder for a smoky flavor. Corn Chowder: Add corn kernels for a sweeter, summery twist. With these tips, you'll be well on your way to making a delicious and satisfying shrimp chowder! NutritionServing: 12oz | Calories: 397kcal | Carbohydrates: 31g | Protein: 26g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 184mg | Sodium: 941mg | Potassium: 995mg | Fiber: 3g | Sugar: 8g | Vitamin A: 630IU | Vitamin C: 13mg | Calcium: 217mg | Iron: 2mg Tried this recipe?Let us know how it was! Tomato Beef Soup Shrimp & Sausage Gumbo  

List of Ingredients:

Ingredients: 2 slices bacon, chopped 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 onion, chopped 1 teaspoon tomato paste 3 tablespoons all-purpose flour 3 cups low-sodium chicken broth 2 cups half-and-half 1 pound small red-skinned potatoes, halved or quartered if large Kosher salt and freshly ground pepper 12 ounces medium shrimp, peeled, deveined and tails removed 1/2 cup loosely packed basil, torn into pieces

Image Gallery

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Shrimp Chowder

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History of Shrimp Chowder

While shrimp chowder is a popular dish, pinning down its exact origin and historical timeline is a bit tricky! There's no single "inventor" or definitive date. However, we can trace its likely roots and evolution: Early Influences: Seafood Stews and Chowders: Chowders have a long history, with variations appearing in Europe (especially France and England) as early as the 18th century. These were hearty, often milk-based soups with various types of seafood or even just vegetables.    New England Clam Chowder: In the United States, New England clam chowder emerged as a regional specialty. Its creamy broth and combination of clams, potatoes, and onions became iconic.      Emergence of Shrimp Chowder: Adaptation and Availability: As shrimp became more readily available in the US, cooks likely adapted existing chowder recipes to incorporate this versatile seafood. Regional Variations: Different regions developed their own twists on shrimp chowder. In New England, the creamy style prevailed, while other areas might have used tomato-based broths or incorporated regional ingredients.   20th Century Popularity: Shrimp chowder likely gained significant popularity in the mid-20th century, alongside the rise of other American seafood dishes.  Factors Contributing to its Rise: Accessibility of Shrimp: Improved fishing and transportation methods made shrimp more accessible to different parts of the US. Versatility: Shrimp's mild flavor and quick cooking time made it a suitable addition to various recipes, including chowders. Comfort Food Appeal: Creamy, hearty chowders have a comforting quality that appeals to many people. Modern Variations: Today, you'll find countless variations of shrimp chowder, with different vegetables, spices, and even the addition of other seafood. It remains a popular dish in restaurants and home kitchens, especially in coastal areas.     While the exact history of shrimp chowder might be a bit hazy, it's a testament to culinary adaptation and the enduring appeal of comforting seafood dishes. If you tried this recipe please share with us. Read the full article

[stopfunkinwmyheart]

I was just reminded by a podcast briefly mentioning it but having looked it up it was on the final day of shooting tha film. I feel like it's infinitely more reasonable in this scenario while somehow still so unbelievable that so many people were like "mmmm is that clam chowder..?"

[marinadelrey01]

Calamari Spaghetti

Calamari Spaghetti is one of those classic Italian pastas that has tender sautéed calamari rings & garlic & olive oil & cherry tomatoes and then al dente spaghetti and parsley for garnish.

[isagoodcatname]

Shrimp Corn Chowder is a good cat name.

Shrimp Corn Chowder

[harrissamir]

Shrimp Chowder This shrimp and potato chowder's base is made of cream cheese, milk, and dry white wine, along with sauteed chopped celery and onions.