Jim's corn shrimp chowder
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Can whole kernel corn with liquid | |
| 1 | Can creamed corn | |
| 1 | Green pepper, diced | |
| 1 | Onion, diced | |
| 2 | Strips bacon | |
| 2 | cups | Milk |
| ¼ | cup | Instant potatoes |
| ½ | pounds | Shrimp, cooked |
| Pepper | ||
| Garlic powder | ||
| Dried basil | ||
| Bouquet Garni | ||
Directions
Dice bacon, heat a soup pot and saute the bacon, green pepper onions, along with bacon, until onions and green pepper are tender. Pour in milk and cans of corn. Bring to a simmer. Stir in potatoes to thicken. Once thickened, add cooked shrimp and use seasonings to taste.
This one was really ingenious. I would have never thought to use instant potatoes to thicken instead of using flour or cornstarch. The potatoes really add some flavor and do a great job of thickening.
Source: Omalia Cooking School - "Hot or Cold Soups" - Steve Dillback Instructor
Typos by Jim Kirk - captain@... Posted to MM-Recipes Digest V4 #259 by Jim Kirk <captain@...> on Oct 01, 1997