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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Chowder With Grilled Shrimp Recipe

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This recipe for Corn Chowder With Grilled Shrimp is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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