Here is a replay of an 8 year old ordering his burger at Maple
and Motor:
Andrew: “I would like a cheeseburger with mustard, please.”
Lady: “Do you want anything else with that: lettuce,
tomatoes, pickles?”
Andrew: “A bun.”
Ahhh… the simple things in life. Kind of like a good chowder with quality,
wholesome ingredients. My mom’s family
is from Corpus Christi so eating shrimp was always part of our visit. With summer and sweet corn peaking, its the perfect time to combine two favorite foods and flavors.
This chowder has evaporated milk rather than half-and-half (like this corn chowder)
which makes this dish (seem) a little lighter for summer. This recipe was adapted from a Southern
Living chowder recipe which included curry and sweet potatoes.
- 1 medium sweet onion, diced
- 2 T olive oil
- 2 garlic cloves, chopped
- 2 large Yukon gold potatoes (1 lb), peeled and diced
- 2 c fresh corn kernels (can vary from 3-5 ears)
- 1 14oz can chicken broth
- 1 12 oz can evaporated milk
- 1 t salt
- ¼ t pepper
- 1 lb peeled, large raw shrimp
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