Fresh Corn and Shrimp Chowder

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
1/2 teaspoon freshly-ground black pepper
1/2 cup diced red bell pepper
1/2 pound shrimp (to 1 lb) salad size or larger cut small pieces

Preparation

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.
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.
3
Serve with a sprinkling of minced fresh parsley and an additional pat of butter on top.
4
This recipe yields 6 to 9 servings.

Tools

 



Yield:

6.0 servings

Added:

December 11, 2009

Creator:

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