Corn Chowder with Shrimp
Ingredients:
- 16 oz. Basic Chicken Stock or use canned chicken stock
- 1 Yellow onion, peeled and diced (medium)
- 4 Tbsp Butter or olive oil
- 4 Tbsp Flour
- 2 cups 10oz Unpeeled 1/4" diced potatoes
- 1 Bay leaf
- 2 cups Half and half
- 8 Ears fresh corn, scraped from the cob (or 20 oz. frozen kernels and 17 oz. creamed corn)
- Salt to taste
- Freshly-ground black pepper to taste
- 1 lbs 16 oz. Crawfish tail meat, cooked
- 4 Tbsp Chopped parsley for garnish
- 3 Hard-boiled eggs, peeled and sliced
- 1 lbs Peeled, cooked shrimp inplace of the crawfish meat
Preparation:
Place the chicken stock in a 6-quart kettle and put it on the heat.
In a small frying pan sauté the onion in the butter or oil just until clear. Stir in the flour and cook for a moment, thus making a roux.
Stir the roux into the hot soup stock, stirring until the soup thickens a bit. Add the potatoes and bay leaf and cook until the potatoes are tender. Remove the bay leaf. Add the half-and-half and the corn. Bring to a simmer and season to taste with salt and pepper. Finally, add the crawfish meat and heat for just a moment.
Serve, garnished with the parsley and sliced eggs.
Servings: 4Source:
Submitted by: Recipe Group Member
Date:
