Jim's corn shrimp chowder

Yield: 8 Servings

Measure Ingredient
1 \N Can whole kernel corn with liquid
1 \N Can creamed corn
1 \N Green pepper, diced
1 \N Onion, diced
2 \N Strips bacon
2 cups Milk
¼ cup Instant potatoes
½ pounds Shrimp, cooked
\N \N Pepper
\N \N Garlic powder
\N \N Dried basil
\N \N Bouquet Garni

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

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