How to Cook Shrimp Chowder in Stoneware Ramekins + Video

The cooler weather approaches and more and more I’m craving tastes of Fall…

…hearty soups, stews & chowders.

Here is yet another American food recipe you can make easily with quick preparation – Shrimp Chowder!

This particular recipe is made in these gorgeous Vyatka Ceramics Stoneware Ramekins I got from FromRussia.com.

What’s great about this show is that I show you 3 different variations on this same soup.

This is a very healthy way to cook to retain the nutrients, as well as the flavor. Watch and see.

Type: Soup Recipe
Serve With: French bread for dunking
Prep Time: 10 min
Cook Time: 45 min – 1 hr
Yield: Serves 3

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:

Ingredients:

1 grilled corn on the cob – kernels sliced off
2 small carrots – diced
1/2 small sweet potato – peeled & diced
1/2 zucchini – peeled & diced
1/2 stalk celery – diced
1/4 cup onion – diced
5 or 6 green beans – trimmed & cut
2 slices bacon – cooked & crisp
10-12 cherry tomatoes – optional; halved or quartered
2 mushrooms – sliced
3 tbsp breadcrumbs
1/2 tsp grains of paradise pepper seeds – or 3-4 peppercorns
sea salt – to taste
3 small bay leaves
~ 2.25 cups chicken stock – approximately 1/2 – 3/4 cups per ramekin; you may use water or tea
3/4 – 1 cup small shrimp

Instructions:

Preheat oven to 350 degrees F.
Cook bacon until brown & crispy. Break into pieces once cool.
Prepare vegetables.
Assemble vegetables, seasoning & stock into ramekins, filling ramekins to within 2-3 inches from top.
Cook in oven with lids off for approximately 30 min. Take out & stir. Add shrimp to each ramekin.
Replace lids and put back into oven for 10 min.
Remove from oven and serve garnished with fresh parsley. Put lid on ajar and serve.

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I hope you enjoy this Shrimp Recipe on Cooking with Kimberly! Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!