Kayla's shrimp and clam chowder. This is a very rich, great tasting chowder. Perfect for fall and winter, or if your in the mood for some comfort food. Note: I've only used smoked paprika in this dish, not sure how regular paprika will taste, (if you decide to include it) it is optional.**This recipe has been updated, thank you to my reviewers :D.
Whether you are at the beach or inland, the flavors of the sea make a satisfying soup. Shrimp and Corn Chowder – An easy, creamy chowder that's incredibly smoky, sweet and packed with tons of flavor! Especially when that soup has sautéed shrimp, sweet corn kernels and, of course, bacon. You can cook Kayla's shrimp and clam chowder using 13 ingredients and 2 steps. Here is how you achieve that.
All in one smoky, creamy bowl of goodness. Add onion, celery, potatoes and fennel. Stir in paprika and stock and bring to a boil, stirring constantly. This Shrimp and Clam Chowder is a riff on the classic I enjoyed during that vacation but dairy free and thickened with a combination of pureed potatoes (cooked in the broth) and a bit of full-fat coconut milk, just enough to give the soup a nice rich, silky texture but not enough to make it taste like coconut!
Bacon, half-and-half, clam juice and fresh minced clams make up this traditional chowder thickened with a roux. Add one more jar of clam juice, for those of you who like it clammy — I know that's how my hubby likes it. Shrimp and Corn Chowder with Garlic Croutons. Northwest Clam Chowder with Oyster Mushrooms. Manhattan and New England Clam Chowder: What's the Difference?