Soup Saturday blogger are cooking up chowders this week. What I love about the one I made for you is this: it is delicious cold as well as hot! I love having this cold chowder in the heat of summer. The flavors have a chance to marry and boy, it is delicious!
Soup Saturday Bloggers have been around for over a year. I have participated in their group a few times throughout the year. I love soup and I like to have family around the table, eating a hearty soup with some good crusty bread. It's the best ever.
It's nice to have a recipe that works for any season! That way, you never have to be without it! Enjoy!
Soup Saturday Bloggers have been around for over a year. I have participated in their group a few times throughout the year. I love soup and I like to have family around the table, eating a hearty soup with some good crusty bread. It's the best ever.
Yield: 8
Shrimp and Corn Chowder
prep time: 20 minscook time: 20 minstotal time: 40 mins
ingredients:
2 T butter
1 leek, cleaned and chopped
1 lb small red potatoes, quartered
3 c half and half or whole milk
2 T flour
1 jar clam juice
salt and pepper
1 lb 16/20 sized shrimp, peeled
1 c frozen corn
1 T fresh lemon juice
1 T chopped chives
instructions:
Melt butter in a Dutch oven. Add leeks, cook 4 minutes or until softened. Add flour, stir and cook one minute. Add half and half, red potatoes and clam juice. Stir, bring to a boil. Reduce heat and cook about 10 minutes, or until potatoes are cooked through. Add shrimp and corn and cook until shrimp is pink all the way through. Add 1 T fresh lemon juice. Stir. Garnish with chopped chives.
Created using The Recipes Generator
It's nice to have a recipe that works for any season! That way, you never have to be without it! Enjoy!
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