"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Corn and Shrimp Chowder Recipe

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This recipe for Corn and Shrimp Chowder, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaynor Beiler
Added: Sunday, July 10, 2005

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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