It’s time to put a movie on, light the fire place and grab a soup mug of this awesome Shrimp, Potato & Corn Chowder. Lenore Lasowecky, Fleetwood, shares this recipe for a hearty flavorful soup.
Shrimp, Potato, and Corn Chowder
¼ cup butter2 carrots, diced30 oz. Clam stock
5 medium potatoes, peeled and diced
1 lb. Shrimp½ cup cheddar cheese, shredded
1 teaspoon dried parsley2 teaspoons sugar
½ teaspoon pepper¼ cup flour½ cup onion, diced
2 large garlic cloves, minced1 cup heavy cream
kernels from 2 ears of corn1 tablespoon lemon juice
½ cup Monterey jack cheese, shredded
½ teaspoon dried basil1 teaspoon salt
Cayenne pepper to taste¼ cup plus 2 tablespoons water
Melt butter in large pot. Add onion, carrots and cook until tender, about 8 mins. Stir in garlic and cook 1 minute longer. Pour in clam stock and cream. Bring to boil and reduce heat to simmer. Add potatoes and corn and cook for 10 mins. Add shrimp and continue to simmer 5 mins. Stir I cheddar and Monterey Jack cheeses. Sprinkle with parsley, basil, sugar, salt, pepper and Cayenne. Simmer for 1 hour, stirring occasionally.
Fifteen minutes before ready to serve, combine flour and water in small bowl until smooth. Slowly stir into pot. Turn heat up to medium and cook for 15 mins.
Linda Yuengel resides in Fleetwood.