948734 corn chowder with shrimp

Categories
Soup/stew
Vegetables
Seafood
Yield
8 servings
MeasureIngredient
2 quarts Chicken broth
1 medium Yellow onion, diced
4 tablespoons Butter or olive oil
4 tablespoons Flour
2 cups Unpeeled diced (1/4 inch pieces) potatoes
Bay leaf
2 cups Half and half
Bag (20 oz.) frozen corn kernels Salt and freshly ground black pepper to taste
1 pounds Cooked shrimp
4 tablespoons Chopped parsley for garnish
Hard boiled eggs, peeled and sliced

Place chicken stock in a 6 quart kettle and put it on to heat. In a small frying pan, saute the onion in butter or oil until clear. Stir in the flour and cook for a moment to make roux. Stir the roux into the hot soup stock, stir until the soup thickens a bit. Add the potatoes and bay leaf, cook until potatoes are tender. Add the half and half and the corn. Bring to a simmer and season to taste with salt and pepper. Finally, add shrimp and heat. Serve with garnished parsley and sliced eggs. Submitted By BARRY WEINSTEIN On 03-24-95

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