Shrimp and Corn Chowder

Shrimp and Corn Chowder
Shrimp and Corn Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients COMBINE

  • 3

    #’s Potatoes (Red and Yellow (golden)skins on and chunked

  • 2

    cups chopped celery

  • 1

    cup chopped onion (green, white, or red)

  • 1

    cup Leeks or leeks and shallots (white and greens of leeks)

  • Enough chicken or vegetable broth to almost cover all of the above

  • Spices: Salt, pepper, celery seed or celery salt, 1-2 bay leaves, cumin

  • (or warm spices of your choice), thyme

  • Cook at a slow to medium boil until all is tender.

Directions

Ingredients ADD TO SOUP • 2 cups of milk (whole or skim) or half and half • 2 cans of cream corn and 1 can of whole kernel, w/water • 2#’s of frozen cooked shrimp, no tails may want to cut into bite-size pieces Return to a slow rolling boil and slowly add the rue and thicken as desired. Stir in fresh chopped parsley taste and add more spices if needed. RUE Melt 4-6 tablespoons of butter or margarine in small sauté pan. Slowly add 2-4 tablespoons of cornstarch or ½ cup flour while stirring until thick.

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