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Corn Chowder With Grilled Shrimp Recipe

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This recipe for Corn Chowder With Grilled Shrimp, by , is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
karen ewart
Added: Saturday, December 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c plus 1 T olive oil
1/4 c minced fresh basil
Salt & Freshly ground pepper to taste
18 medium shrimp, peeled and deveined
1 yellow onion, diced
2 russet potatoes, peeled, cut into 1" cubes
5 c milk
1 c heavy cream
3 ears of corn, kernels removed
3 bacon slices, cooked and chopped
1/4 tsp cayenne pepper

Directions:
Directions:
In a Dutch oven over medium heat, warm 1 T oil. Add onion;
cook, stirring occasionally, until translucent, 5 minutes. Add
potatoes, cook 2 minutes. Add milk and cream, increase heat
to medium high and bring to boil. Reduce heat to medium-low,
simmer until potatoes are tender, about 10 minutes. Add corn
and bacon, cook 5 minutes. Using a slotted spoon, transfer 2
cups soup mixture to a bowl. Using immersion blender, puree
remaining soup until smooth. Stir in reserved soup mixture,
cayenne, salt and pepper, keep warm.
Heat a grill pan over medium high heat. Thread shrimp onto
skewers, cook 2-3 minutes per side. Ladle chowder into
warmed bowls, garnish with shrimp and lime slices.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
A great soup for Spring & Summer!

 

 

 

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