Rain, rain, rain! Getting a little old, don’t you think? Days like this make me want to simmer something on the stove, and I love this chowder, which is a little different from your usual chowder.
Recipe: Corn and Shrimp Chowder
Ingredients
4 ears fresh corn, husks removed, kernels cut from cob
2 cups milk
2 slices bacon
8 oz red potatoes, cut into ½ inch pieces, 2 cups
1 rib celery, chopped
1 cup clam juice
1 tsp Old Bay seasoning
1 tsp ground cumin
¼ tsp salt
½ lb large shrimp, peeled, deveined, cut into ½ inch pieces
2 Tbs chopped fresh cilantro
Instructions
In blender, puree 1 cup corn kernels and ¼ cup milk; reserve. In large pot, over medium high heat, cook bacon until crisp, 6-8 minutes. Remove and coarsely crumble bacon, leaving fat in pot.
Reduce heat to medium. To fat in pot, add potatoes; cook, stirring occasionally, until lightly browned, 8 minutes. Add celery and onion; cook until softened, 2-3 minutes. Add corn mixture, clam juice, seasoning, cumin, salt and remaining corn and milk. Bring to boil; reduce heat to medium low. Cook until slightly thickened, 15-20 minutes.
Increase heat to medium; add shrimp. Cook until opaque, 3-4 minutes. Stir in cilantro; serve sprinkled with bacon.
October 15th, 2009 | 
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Posted in Food