Fresh Corn and Shrimp Chowder

Name: Fresh Corn and Shrimp Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3 tbsp butter; 1 cup diced celery; 1 cup diced yellow onion; 1.5 cups Kernels from 4 to 6 ears of fresh corn; 4 cups diced peeled russet potatoes; 8 cups water; 2 teaspoon salt; 0.5 teaspoon freshly-ground black pepper; 0.5 cup diced red bell pepper; 0.5 pound shrimp (to 1 lb) salad size or larger cut small pieces; 1 cup half-and-half

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Pantoh_Together

Prep15 min

Cook25 min

Total40 min

Servings6

Difficultyeasy

PescatarianSoups

Ingredients

3 tbspbutter
1 cupdiced celery
1 cupdiced yellow onion
1.5 cupsKernels from 4 to 6 ears of fresh corn
4 cupsdiced peeled russet potatoes
8 cupswater
2 teaspoonsalt
0.5 teaspoonfreshly-ground black pepper
0.5 cupdiced red bell pepper
0.5 poundshrimp (to 1 lb) salad size or larger cut small pieces
1 cuphalf-and-half

Instructions

1
In a 3-quart saucepan, melt the butter. Add the celery, onion and red peppers and saute until the onion is limp, 3 to 4 minutes. Add the corn and saute for 3 more minutes.
2
Add the potatoes, water, salt and pepper. Cover and simmer until the potatoes are very tender and beginning to disintegrate. Add shrimp and let simmer for 2 more minutes. Do not over cook, or the shrimp will be tough. Add half-and-half and bring back to a simmer. Remove from heat and correct seasonings.
3
Serve with a sprinkling of minced fresh parsley and an additional pat of butter on top.
4
This recipe yields 6 to 9 servings.