"The belly rules the mind."--Spanish Proverb

Shrimp Corn Chowder Recipe

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

Contributor:  
Contributor:  
Jordana Hall-Jerry and Madonna's oldest daughter
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. salt + 1 tsp. salt for water
6 c. (about 10 ears) corn kernels
4 T. unsalted butter
2 large yellow onions-finely chopped
1/2 c. flour
1 tsp. fresh ground pepper
1/2 tsp. tumeric
2 1/2 qts. chicken stock
1 1/2 lbs. potatoes-1/2" diced
1 c. half and half
1/2 lb. sharp shite cheddr cheese-grated
1 lb. medium shrimp (1" pieces-cleaned)
chives for garnish

Directions:
Directions:
Bring medium pot of salted water to a boil over high heat. Add the corn kernels and blanch for 3 minutes. Drain and set aside. Melt butter in stockpot over medium heat. Add the onions and cook stirring frequently until onions are transparent (about 10 minutes) Add the flour, salt, pepper and tumeric and cook about 3 minutes. Add the chicken stock and potatoes. Bring to a boil and simmer until potatoes are tender ( about 15 minutes) Add the corn, half and half, cheddar cheese and shrimp and cook until shrimp are pink and cooked (3-4 minutes) Serve hot. Garnish with chives if desired.

Personal Notes:
Personal Notes:
Hint: If you hate to clean shrimp as I do, try buying the cooked and already cleaned shrimp, cut into 1 inch pieces and add to soup immediately before serving. Do not allow shrimp to cook too long because it will cause the shrimp to become rubberlike in texture.

 

 

 

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