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Corn and Shrimp Chowder Recipe

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This recipe for Corn and Shrimp Chowder is from CulinArt, 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:  
¼ oil vegetable oil
2 each onion chopped
2 each carrot chopped
1 clove garlic chopped
¼ cup flour
2 quarts fish stock
1 teaspoon dill seeds
2 pounds potatoes peeled and diced
2 teaspoons salt or to taste
1 teaspoon black pepper or to taste
4 cups fresh corn kernels Or frozen, thawed
1 pound medium shrimp shelled, chopped
2 cups milk
2 tablespoons fresh parsley chopped
Directions:
Directions:
In a large saucepan, heat the oil over moderately low heat. Add the onion, carrot, and garlic and cook,
stirring occasionally, until the onion is translucent, about 5 minutes. Add the flour and stir to form a roux.
Add broth, dill seeds and potatoes, bring to a boil. Reduce the heat and simmer, covered, for about 20
minutes.
Add the corn and salt to the broth and simmer, covered, until the corn is just tender, about 15 minutes.
Add the shrimp and, bring to a simmer and cook until the shrimp are almost done, about 1 minute.
Stir in the milk, return to a simmer. Add the parsley, and adjust the seasoning.
Number Of Servings:
Number Of Servings:
8

 

 

 

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