Corn Chowder with Grilled Shrimp Recipe
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 This recipe for Corn Chowder with Grilled Shrimp, by Karen Atwell, is from Four Generations of Johnson Women,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Karen Atwell
Added: Sunday, November 18, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup plus 1 T. olive oil
2 T. minced fresh basil
Salt and freshly ground pepper to taste
18 medium shrimp, peeled and deveined
1 yellow onion, diced
2 russet potatoes, peeled and cut into 1-inch cubes
5 cups milk
1 cup heavy cream
3 ears of corn, kernels removed
3 bacon slices, cooked and chopped
1/4 tsp. cayenne pepper
Lime slices for garnish
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Directions: |
Directions:In a bowl, combine the 1/4 cup olive oil, basil, salt and
pepper. Add the shrimp, stir to coat and refrigerate for 30
minutes.
In a Dutch oven or soup pot over medium heat, warm the 1
T. oil. Add the onion and cook, stirring occasionally, until
translucent, about 5 minutes. Add the potatoes and cook for
2 minutes. Add the milk and cream, increase the heat to
medium-high and bring to a boil. Reduce the heat to
medium-low and simmer until the potatoes are tender, about
10 minutes. Add the corn and bacon and cook for 5 minutes.
Using a slotted spoon, transfer 2 cups of the soup mixture to
a bowl. Using an immersion blender, puree the remaining
soup until smooth. Stir in the reserved soup mixture, the
cayenne, salt and pepper and keep warm.
Heat a grill pan over medium-high heat. Remove the shrimp
from the marinade; discard the marinade. Thread the shrimp
onto skewers. Arrange the skewers on the pan and cook for
2 to 3 minutes per side.
Ladle the chowder into warmed bowls. Garnish with the
shrimp skewers and lime slices and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: I love making this recipe on a rainy Autumn day. It's good without the shrimp as well. Definitely off the diet!
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