[edit] Ingredients
3 |
tablespoons butter |
1 |
cup diced celery |
1 |
cup diced yellow onion |
|
Kernels from 4 to 6 ears of fresh corn |
4 |
cups diced peeled russet potatoes |
8 |
cups water |
2 |
teaspoons salt |
½ |
teaspoon freshly-ground black pepper |
½ |
cup diced red bell pepper |
½ |
pound shrimp (to 1 lb) salad size or larger cut small pieces |
1 |
cup half-and-half |
[edit] Preparation
Step 1 |
In a 3-quart saucepan, melt the butter. Add the celery, onion and red peppers and saute until the onion is limp, 3 to 4 minutes. Add the corn and saute for 3 more minutes. |
Step 2 |
Add the potatoes, water, salt and pepper. Cover and simmer until the potatoes are very tender and beginning to disintegrate. Add shrimp and let simmer for 2 more minutes. Do not over cook, or the shrimp will be tough. Add half-and-half and bring back to a simmer. Remove from heat and correct seasonings. |
Step 3 |
Serve with a sprinkling of minced fresh parsley and an additional pat of butter on top. |
Step 4 |
[edit] About Fresh Corn and Shrimp Chowder
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