Dad’s Corn Shrimp Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 2 T Olive Oil
• 1 yellow onion, chopped small
• 2 fairly large red potatoes, peeled and diced
• 1 Bay leaf
• *½ cup fresh Basil, chopped
• ⅛ t nutmeg
• ¼ t cayenne (Optional, but highly recommended.)
• 1 ¾ cups chicken broth
• 1 can cream style corn
• 1 can corn kernels, drained
• 1 ¾ cups milk
• ¼ t fresh ground black pepper
• ¼ t salt
• ½ cup chopped roasted red pepper (recipe in the Vegetable section or use the kind in a jar)
• 1 lb. large shrimp, peeled, deveined, and cut in half
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Directions: |
Directions:• Heat the oil in a large sauce pan over medium heat
• Add the onion and sauté until translucent, about 5 minutes
• Add the potato, bay leaf, nutmeg, cayenne, and broth.
• Bring to a boil
• Lower the heat to medium, cover, and cook at a gentle boil until the potato is just tender, about 8 minutes
• Add the basil and cook two more minutes
• Add the corn, milk, salt, and pepper and bring to a boil
• Lower the heat to medium, add the shrimp and red peppers
• Boil gently until the shrimp are cooked through, about 3 minutes
• Remove the bay leaf and serve |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: *Dad’s recipe calls for ½ dried marjoram. I never have that, so I started substituting the fresh basil.
You can substitute fish for the shrimp. Something like cod will work.
This goes great with a nice fruity Pinot Grigio.
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