Esta es una exhibición prevé de cómo se va ver la receta de 'Sweet Corn Chowder with Shrimp and Red Pepper' imprimido.

Receta Sweet Corn Chowder with Shrimp and Red Pepper
by Wendy Rowland

Sweet Corn Chowder with Shrimp and Red Pepper
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 2 T. olive oil
  • 1 lrg. yellow onion, finely chopped
  • 1 lrg. all-purpose potato, peeled and diced
  • 1 whole bay leaf
  • 1/2 t. dried marjoram crumbled
  • 1/8 t. nutmeg
  • 1 3/4 c. chicken stock or broth
  • 1 can (17oz.) cream-style corn
  • 1 pkg (10 oz.) frz. corn kernels, thawed
  • 1 3/4 c. milk
  • 1/4 t. black pepper
  • 1 jar roasted red pepper, drained and thinly sliced
  • 1 lb. large shrimp, shelled and deveined

Direcciones

  1. Heat oil for 1 min. in large saucepan over med. heat. Add the onion and saute, stirring, until limp - about 5 min.
  2. Add the potato, bay leaf, marjoram, nutmeg, and stock, bring to a boil. Lower the heat, cover and cook to a gentle boil until the potato is tender - about 10 min.
  3. Add the cream-style corn, corn kernels, milk and black pepper and bring to a rapid boil. Lower the heat, add red pepper and shrimp and boil gently, uncovered, until the shrimp are just cooked through - about 3 min. Remove the bay leaf.