SOUP Season is here to stay!

Shrimp-Corn-Chowder-soup-post-1

It is so interesting how our palates begin to change as the temperature
drops and the evenings get longer. We begin to crave comfort foods…
warm breads, simmering soups, and oven-baked favorites.

This Fabulous Shrimp Corn Chowder is one you are going to love.
It is definitely perfect to take to any friend or family, with a fresh
loaf of bread, or to serve at an Autumn Gathering with the rest of
the recipes from this chapter in volume five.

Enjoy the season…soups on!

Shrimp Corn Chowder

1 white onion
2 c. cream or half and half
1 tsp. garlic pepper
3 celery stalks
4 green onions
¼ tsp. crushed red chili flakes
¼ c. butter
15 oz. can cream corn
kosher salt
¼ c. flour
1 lb. bay shrimp, cooked
parsley for garnish
2 c. chicken broth

Chop onion and celery into small pieces. In a stockpot, melt butter and sauté
chopped onion for 2 minutes. Fold in diced celery and cook for 1 minute.
Add flour and whisk together. Slowly add chicken broth whisking constantly
until thick and smooth. Stir in cream. Dice green onions and
set aside. Add corn, shrimp, garlic pepper and crushed red chili flakes.
Salt to taste. When fully heated (do not bring to a boil) and ready to serve
fold in diced green onions. Garnish with fresh parsley.

Excerpt From: Michelle Huxtable. “The Gathering of Friends.” Volume Five iBooks.

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