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Corn & Shrimp Chowder Recipe

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

Sherri Snedecor
Added: Friday, January 9, 2009


1 lb. (3 medium) red potatoes (cut into chunks)
1 can chicken broth (1 3/4 c.)
1 tsp. salt
1/4 tsp. black pepper
2 - 16 oz. pkgs. frozen whole-kernel corn
3 slices bacon (cut into small pieces)
1 large onion
1 lb. large shrimp (shelled and deveined)
1 c. heavy cream

1. In 4-qt. saucepan, heat potatoes, broth, salt, pepper, and 1 c. water to boiling over high heat. Reduce heat to medium; cover and cook 10 minutes. Add 1 pkg. corn and cook 5 minutes longer until potatoes are fork-tender.

2. Meanwhile, in 12" skillet, cook bacon for 5 min. Add onion and cook 10 min. longer until tender.

3. Add 1 c. water and remaining pkg of corn to onions and bacon; heat to boiling over high heat. Add shrimp and cook 4-5 min. until shrimp become opaque.

4. When potatoes are tender, remover 3 cups potatoe mixture to blender. Puree and return to saucepan. Add shrimp mixture and cream; heat through but don't boil.




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