Shrimp and Corn Chowder
Votes: 17
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 384, total fat 11 G., saturated fats G., proteins 32 G., carbohydrates 41 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 384, total fat 11 G., saturated fats G., proteins 32 G., carbohydrates 41 G., fiber G., cholesterol mg, sodium mg, sugar G.
Shrimp and Corn Chowder - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp (30 g) butter
- 1 bunch green onion, cut into rings (separate the white and green parts)
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 2 tablespoons of wheat flour
- 1 teaspoon fish seasoning
- 2 tbsp. low-fat milk 2%
- 1/2 cup long grain rice
- 1 1/4 cups fresh or canned corn
- 450 g of sea shrimp, peeled
- Coarse salt and freshly ground pepper
- 1 tbsp dry sherry (optional)
We recommend
Recipes with similar ingredients: green onions, celery, sweet pepper, flour, fish seasoning, milk, long-grain rice, corn, shrimps, sherry
Cooking the dish according to the recipe:
- Melt the butter in a heavy-bottomed saucepan. Add the white parts of the green onion, celery, and bell pepper and cook, stirring occasionally, for 4 minutes. Add the flour and fish seasoning and cook, stirring, until the flour is lightly browned, about 1 minute.
Add milk, 6 cups water, and rice and bring to a boil. Reduce heat and simmer until the rice is tender, about 15 minutes. - Add the corn to the pan and cook for 3 minutes. Add the shrimp and continue cooking for another 3 minutes. Season with salt and pepper to taste and stir in the sherry. Ladle the soup into bowls and garnish with green onions.
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