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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp and Corn Chowder Recipe

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This recipe for Shrimp and Corn Chowder is from Food, Family, and Fun, 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 stick butter
3 T. all purpose flour
1/2 cup chopped onion
1 can cream of celery soup
1 can cream of potato soup
1 Qt. half and half
2-3 cups milk
2 lbs. peeled and deveined shrimp
1 t. Worcestershire sauce
2 cans cream style corn
1 t. hot sauce
3-4 t. Beazell's Cajun Seasoning
Directions:
Directions:
Cut shrimp in half and place in frig. Melt butter, add flour and mix well. Add onions and cook on low heat about 7 minutes. Add soups, half & half and whisk. Add milk while stirring- thickness depends on how much milk you add. Add shrimp and remaining ingredients. Stir well and cook on low about 25-30 minutes.

 

 

 

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