Monday, June 9, 2014

Shrimp and Corn Chowder

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.

Shrimp and Corn Chowder
  1. 1 medium sweet onion, diced
  2. 2 T olive oil
  3. 2 garlic cloves, chopped
  4. 2 large Yukon gold potatoes (1 lb), peeled and diced
  5. 2 c fresh corn kernels (can vary from 3-5 ears)
  6. 1 14oz can chicken broth
  7. 1 12 oz can evaporated milk
  8. 1 t salt
  9. ¼ t pepper
  10. 1 lb peeled, large raw shrimp
Saute onion in hot oil in a large pot or Dutch oven over medium heat for 5 minutes or until tender.  Add garlic and sauté for 1 additional minute.  Add potatoes, corn, chicken broth, evaporated milk, salt and pepper and bring to a boil, stirring often.  Reduce heat to a simmer and cook for 25 minutes, stirring occasionally, until potatoes are tender. Stir in shrimp and cook for 5 minutes or until shrimp are pink and cooked through. Season with more salt and pepper, to taste.

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