948734 corn chowder with shrimp
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | Bay leaf | |
| 2 | cups | Half and half |
| 1 | Bag (20 oz.) frozen corn kernels Salt and freshly ground black pepper to taste | |
| 1 | pounds | Cooked shrimp |
| 4 | tablespoons | Chopped parsley for garnish |
| 3 | Hard boiled eggs, peeled and sliced | |
Directions
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