Corn Chowder with Shrimp |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
1 (10 ounce) boxes frozen corn in butter sauce 1 tablespoon olive oil 1 medium onions, chopped ( 1/2 cup) 1 medium bell peppers, chopped ( 1 cup) 1 stalk celery, chopped ( 1/3 cup) 2 garlic cloves, finely chopped 1 cup reduced-sodium chicken broth 1 large potatoes, peeled, cut into 1/2-inch cubes 1/4 teaspoon dried thyme leaves 1/8 teaspoon ground red pepper ( cayenne) 2 tablespoons all-purpose flour 2 cups nonfat milk ( skim) 12 ounces shrimp, cooked peeled and deveined tails removed Directions
Let frozen corn stand at room temperature to thaw slightly. In 4-quart saucepan, heat oil over medium heat. Cook onion, bell pepper, celery and garlic in oil, stirring frequently, until tender. Add broth, potato, thyme and ground red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Remove frozen corn from pouch; add corn to mixture in saucepan. Heat to boiling, stirring frequently to break up frozen corn. Using wire whisk, stir flour into milk until smooth; stir into mixture in saucepan. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until vegetables are tender and soup is thickened. Stir in shrimp; cook 1 to 2 minutes or until hot. |
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