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Shrimp and Corn Chowder |
| Ingredient List: | Preparation Instructions: | ||
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1 can (15-1/4
to 16 oz) whole-kernel corn, drained 1 pound shrimp, peeled and deveined 4 medium potatoes, peeled and diced 1 pint chicken broth 1 cup half-and-half or cream 2 cups milk 1 teaspoon salt 1/2 teaspoon freshly cracked pepper (white or black) |
In large
Dutch oven, heat potatoes and chicken broth to boiling over high heat. Reduce
heat to low; cover and simmer about 10 minutes, until potatoes are fork-tender.
Remove Dutch oven from heat. With clotted spoon, transfer cooked potatoes to blender. Cover (with center part of blender lid removed) and blend with cream. Pour potato mixture back into Dutch oven. Stir in milk, corn, salt and pepper; heat to boiling over medium-high heat. Add shrimp and cook, stirring often, 5 minutes or until shrimp are done.
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Yield: 6 first-course servings |
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