Corn and Shrimp Chowder
Ingredients
1 tbs butter | ||
1 cup onion, diced | ||
1 cup celery, diced | ||
1/2 cup red bell pepper, diced | ||
2 cloves garlic, minced | ||
4 cups chicken stock | ||
2 cups cubed potatoes | ||
2 cups half and half | ||
1/4 cup cornstarch | ||
3 cups frozen corn, thawed | ||
1 lb small shrimp, cooked and peeled | ||
1/4 tsp cayenne pepper | ||
kosher salt and white pepper to taste |
- In a large stock pot, heat butter over medium heat and saute the onions, celery, bell pepper and garlic until tender.
- Add the chicken stock and potatoes and cook for about 15 minutes or until the potatoes are soft.
- Add the corn starch to the half and half and whisk until smooth. Slowly add the the pot while stirring.
- Add the corn and cook until thickened.
- Add the shrimp and simmer until cooked through. About 4 minutes
- Taste for seasoning then season with salt and white pepper if desired.
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