Title: Shrimp and Corn Chowder
Categories: Chowders
Yield: 8 Servings

2 tb Butter
1 lb Medium-size shrimp; shelled
-and deveined
1 md Onion; chopped
2 Cloves garlic; crushed
1 pk (30 1/2 ounce) kernel corn
2 c Light cream
1 c Chicken broth
Salt and freshly ground
-black pepper; to taste
1/3 c Dry sherry; or to taste
1/8 ts Freshly grated nutmeg
Fresh dill sprigs; optional

1. In 4-quart saucepan over medium heat, melt margarine; add shrimp; cook 3
to 4 minutes until shrimp is opaque and just cooked through. Using slotted
spoon, remove shrimp to plate.

2. To drippings in pan add onion and garlic; cook over medium heat 2 to 3
minutes, stirring occasionally until softened. Stir in corn, cream, chicken
broth, salt, and pepper. Bring to boil, reduce heat to medium-low; simmer,
covered, 5 minutes.

3. Return shrimp to pan; simmer, covered, 2 minutes longer. Remove from
heat; process about 3 cups mixture in blender until smooth. Return to
saucepan; stir in sherry and nutmeg.

4. If not serving immediately, set aside, covered; reheat, very gently,
just to a simmer, taking care not to boil. If desired, serve garnished with
dill sprigs.

NUTRITION INFO: per serving without garnish: 350 calories (56% from fat),
22 cloves garlic; crushed fat (12 g saturated), 145 mg cholesterol,
550 mg sodium, 25 g carbohydrate (3 g fiber), 13 g protein. % Daily Values:
6% calcium, 8% iron.

Formatted and Busted by RecipeLu
Posted to recipelu-digest by RecipeLu on Mar 17,
1998