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- Cathy Hazzard
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Seriously? WHY is it anyones biz if you have a disease, or if it ties into howyou make a living...or not??, A fabulous cook, dynamic personality, great recipes and the Lady's love of the South is what we know. End of story. Got your back Paula!! Wink and – on Jan 21 @ 12:02 am
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Shrimp Corn Chowder
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- Tags:
- season one casting,
- season 1,
- side dish
Pretty much a guarantee everyone will love this unique Chowder,which renders wonderful seafood flavors. A great smooth and creamy texture provided by the generous portions of Philly Cream Cheese. This recipe bursts with flavor from the Old Bay Seasoning. Each spoonful yields great texture with the mixture of red potato, chunky pieces of seasoned shrimp, delicate bites of scallion, and the sweet crispness of corn niblets. Absolutely delightful comfort food! Serve it by the cup or the bowl, 2nd helpings are a must!
- Prep time: 15 minutes
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- Cook time: 40 minutes
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- Total time: 55 minutes
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- Servings: 6
- 4 tbsp. of Butter
- 2 cup(s) of Scallions - green tops, chopped 1/4 inch wide
- 2 Eight Ounce Packages Original Philadelphia Cream Cheese
- 1 tbsp. of Old Bay Seasoning
- 4 cup(s) of Shrimp Stock OR Fish Stock *see Note below
- 1 10 Ounce Can Cream of Potato Soup
- 3 cup(s) of Raw Red {skin on} Potatoes diced in 1/4 inch pieces
- 3 cup(s) of Half and Half - warm in microwave 20 seconds prior to use
- 2 16 Ounce Cans Yellow Corn Niblets, drained *unsalted preferred
- 2 pound(s) of Fresh Large Shrimp cooked in Old Bay Seasoning, then deveined and peeled "Save Peels" - you'll need them if you decide to make your "own shrimp stock" and then chop each shrimp into 1/3rds, keep it chunky. NOTE- I buy my shrimp cooked to order at the fis
Steps
- You will need a large stock pot. Over medium-high heat, melt the butter until it just begins to bubble. Now toss in the chopped scallions and continue cooking on medium high heat until the scallions are wilted. Add in the 2 blocks of Original Philadelphia Cream Cheese blending with a wooden spoon until the cream cheese has melted completely. Now blend in the Old Bay Seasoning.
- Pour into the cream cheese mixture all of your shrimp stock, blend the mixture together with a wire wisk until smooth. Then blend in the slightly warmed Half and Half to the mixture. Blend again using a wire wisk. Once smooth allow the mixture to rest stirring occasionally with a wooden spoon, until there is steam rising from the pot. Once you see steam add in the diced potatoes, keeping your heat on medium high. Stir occasionally, allowing the potatoes to cook 25 minutes or until fork tender.
- Once your potatoes are fork tender add in your previously steamed shrimp. Stir. Then add in your drained corn and the can of cream of potato soup,stir til blended. Reduce heat to low and simmer for 10 minutes being careful not to scorch the mixture, so give it a stir with a wooden spoon now and then. The Chowder is now ready..get set for some major comfort food filled with creamyness and wonderful flavors. Enjoy! BTW - This Chowder gets even better the more time it sits and marinates for extra days in the refrig. Also this product is easy to freeze.
- A FEW IF'S...#1 IF: How to "STEAM SHRIMP"- if necessary. In a large pot bring to a boil 2 cup's of water, 2 Tbsp White Vinegar, 14 tsp. Salt, and 2 Tbsp. Old Bay Seasoning. Once this mixture is boiling - toss in 2 Lbs of Fresh Shrimp, put the lid on the pot, cook shrimp approximately 2 to 3 minutes or cook JUST UNTIL the shrimp turn pink! Being careful NOT to overcook the Shrimp {Mushy Shrimp are not fun...} Scoop the Shrimp out of the water with a slotted spoon. Put the Shrimp on a tray to cool. Once cool to the touch - peel off the shells "reserving ALL the Shells in a seperate bowl" then devein the Shrimp with a knife. #2 IF: HOW TO MAKE SHRIMP STOCK - "EASY"! Now take the Shrimp Shells from the purchased pre cooked Shrimp OR from the Shrimp you just finished cooking, put them in a large stock pot. Cover the Shells with 6 cups of water. Bring to a boil, once boiing reduce to simmer. Let simmer 30 minutes - you now have Shrimp Stock! Scoop out the Shells and use the liquid and the spices that have gathered in the bottom of the Stock...add to the recipe as noted "where it calls for 4 cups of Shrimp Stock!
- 1 – Apr 15, 2010
Hi Cathy, thanks for friendship. Now I can make a comment. I loved your recipe and your energy is great! THe way you clearly express yourself and are at ease sharing about yourself and life really makes you an amazing person. Enjoyed the recipe and that little bit more we are getting out of these recipe videos....know what I mean?
~Julie
- 2 – Apr 16, 2010
Cathy this looks just delicious! Great video, you are wonderful and comfortable in front of the camera. Good Luck in Savannah! :-)
- 3 – Apr 20, 2010
yummmm I must try with WA shrimp
- 4 – Apr 28, 2010
You are a natural in front of the camera Cathy. I love shrimp, chowders and corn so I've gotta make this for my family.
- 5 – May 21, 2010
Hi Cathy! Just watched your video...I love chowder and shrimp...AND CORN!!! Can't wait to make it. Great video...you're a natural...Good Luck!!!
- 6 – May 23, 2010
Hey Cathy,girl you are off the chain I mean that in a good way.You sound like you like to have fun.
I can't wait to meet you in Savannah.
I just got back from Houston we had my niece a big party. Im ready to get back chating LOL.
Last time we talk I told you i wanted to try useing your shrimp broth in my gumbo just wanted to say thanks it gave it a even better flavor.
I was in Houston this weekend and whenever im there we get our cook on.
We made several dishes including Shiela's Bundle of Joy it was all good.
Can't wait to meet all yall I just know were all going to have a lot of fun.
Im so excited about meeting Paula, Alli , Greg , and Matt they all are AWESOME !!!!!!!
Whenever I have a question Alli is great about responding quickly Im wondering does she sleep LOL.
- 7 – May 30, 2010
You are a natural! Such thorough instructions. Good luck in Savannah.
- 8 – May 30, 2010
Cathy - Thanks for the friend request... And I wanted to comment on this yummy-looking chowder. My husband and I love seafood, too... especially a GREAT chowder... and this one looks fantastic!
