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Title: Jim's Corn Shrimp Chowder Categories: Soups, Shrimp, Corn Yield: 8 Servings 1 Can whole kernel corn - with liquid 1 Can creamed corn 1 Green pepper, diced 1 Onion, diced 2 Strips bacon 2 c Milk 1/4 c Instant potatoes 1/2 lb Shrimp, cooked Pepper Garlic powder Dried basil 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@iquest.net Posted to MM-Recipes Digest V4 #259 by Jim Kirk 01, 1997 |