Corn Chowder With Shrimp Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
2 quart: chicken broth,
1 medium: yellow onion, diced,
4 tablespoon: butter or olive oil,
4 tablespoon: flour,
2 cup: potatoes, unpeeled & diced
1: bay leaf,
2 cup: half and half,
1 bag: (20 oz.) frozen corn,
1: salt and freshly ground,
1: black pepper to taste,
1 lb: cooked shrimp,
4 tablespoon: chopped parsley for garnish,
3: hard boiled eggs, peeled and,
1: 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.
Yield: 8 servings
Source from luhu.jp
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.
Yield: 8 servings
Source from luhu.jp
Tags
Soups