Shrimp - Corn Chowder


1/2 pound butter
1 cup chopped crisp bacon
3/4 cup shredded carrots
2 lg. diced potatoes
16 corn; if frozen, defrosted; if fresh, blanched
1 cup Fresh Italian parsley
1/4 pound butter
2 cups chopped raw shrimp
1 1/2 cups minced celery
2 qts. water, chicken or seafood stock
1 cup flour (optional)
2 tablespoons lemon juice
1 tablespoon marjoram
1 qt. cream
1/4 cup white wine


Melt 1/2 pound butter and saute shrimp, crushed bacon, celery, and carrots. Stir in flour and cook 2 to 3 minutes. Add water and wine to make a thin sauce. Add diced potatoes, corn, lemon juice, marjoram, salt, pepper, and cayenne. Simmer about 1 hour. Add cream and bring almost to a boil. Just before serving, swirl in 1/4 pound butter and chopped parsley. Garnish each serving with 1 or 2 jumbo shrimp. Yield: About 20 servings.


6.0 servings


Friday, December 25, 2009 - 11:57pm


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