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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 and Shrimp Chowder Recipe

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This recipe for Corn and Shrimp Chowder is from Our Pennsylvania Roots Family Cookbook, 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:  
2 green onions, thinly sliced
4 ears of fresh corn, cut off the cob
1 lb. of shrimp, peeled and deveined
3 T. butter
2 c. chicken or fish stock
salt & pepper to taste
1/2 c. heavy cream
Directions:
Directions:
Melt butter in saucepan over medium heat. Add onions and saute 3 minutes. Add stock and corn. Season with salt and pepper. Simmer uncovered 10 minutes. Pour in cream and add shrimp. Simmer on low until shrimp is pink, about 5 minutes.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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