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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Shrimp and Corn Chowder Recipe

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This recipe for Shrimp and Corn Chowder is from Edmunds Family Favorites, 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:  
2 tbsp olive oil
1 lb jumbo raw shrimp, peeled & deveined
2 tbsp butter
¾ cup onions, rough chopped
¾ cup carrots, rough chopped
¾ cup celery, rough chopped
2 tbsp all-purpose flour
1 tsp black pepper
2 tsp salt
¼ tsp cumin
¼ tsp cayenne pepper
2 cloves garlic, minced
1 tsp rosemary
½ tsp thyme
4 cups low-sodium chicken stock
3 cups fresh sweet corn
1 bay leaf
¼ cup heavy cream
Directions:
Directions:
Heat olive oil in Dutch oven over medium-high heat. Add shrimp in single layer. Season with salt and pepper and cook 2-3 minutes per side or until just barely pink. Remove shrimp and set aside. In same pot, melt butter, add onion, carrot, and celery, and cook for 5-7 minutes or until vegetables are tender. Add flour, garlic, rosemary, and thyme. Stir to coat vegetables and cook for an additional minute. Deglaze the pan by adding 1 cup chicken stock and scraping the bottom with a wooden spoon. Add remaining chicken stock, corn, and bay leaf, and bring to a boil. Reduce heat to low and stir-in heavy cream. Salt and pepper to taste. Chop shrimp into smaller pieces (if you like), add to soup, and cook an additional 2-3 minutes. When shrimp are warmed through, remove bay leaf and serve.

 

 

 

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