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Receta Shrimp Corn Chowder
by CookEatShare Cookbook

Shrimp Corn Chowder
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  Raciónes: 12

Ingredientes

  • 1/2 pound butter
  • 1 c. minced crisp bacon
  • 3/4 c. shredded carrots
  • 2 lg. diced potatoes
  • 2 (No. 303) cans kernel corn
  • 1 c. parsley
  • Salt, pepper, cayenne to taste
  • 1/4 pound butter
  • 2 c. minced raw shrimp
  • 1 1/2 c. chopped celery
  • 2 quarts. water
  • 1 c. flour
  • 2 tbsp. lemon juice
  • 1 tbsp. marjoram
  • 1 quart. cream
  • Jumbo boiled shrimp

Direcciones

  1. Heat 1/2 lb. butter and saute/fry shrimp, crushed bacon, celery, and carrots. Stir in flour and cook 2 to 3 min. Add in water to make a thin sauce. Add in diced potatoes, corn, lemon juice, marjoram, salt, pepper, and cayenne. Simmer about 1 hour. Add in cream and bring almost to a boil. Just before serving, swirl in 1/4 lb. butter and minced parsley. Garnish each serving with 1 or possibly 2 jumbo shrimp. Yield: About 20 servings.