Tuesday, April 06, 2010

Cooking: Shrimp and Corn Chowder

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With spring in full swing, I thought I would make one last batch of soup. I started with two tablespoons of butter, 1 tablespoon of olive oil, one fennel bulb and two leeks ( the lighter green and white part)

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Saute in large sauce pan over medium heat. Add one teaspoon of salt and 1/2 teaspoon of pepper.

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Cook until tender, approximately 5 minutes. Stir in two tablespoons of flour. Add 8 oz. of clam juice, three cups of milk and 1 pound of peeled potatoes, cubed.

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Bring to a boil. Reduce heat and simmer for 12 minutes, or until potatoes are tender.

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Stir in 3/4 pound of peeled and deveined medium shrimp and a 10 oz. package of frozen corn. Heat thoroughly for about 3 to 5 minutes. Stir in 2 T. of fresh parsley and juice of one lemon.

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This chowder is one yummy dish. Tastes like spring!!! Honestly, I could have added some leftover Easter Ham and it would be wonderful

Adapted from Food Network Magazine, February 2010

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Cynthia