shrimp and corn chowder

March 4, 2013

makes: 6 servings      prep time: 15 minutes      cook time: 30 minutes

ingredients
2 T unsalted butter
1 onion, chopped
1 large baking potato (about 12 oz.), peeled and cubed
3 c reduced-sodium chicken broth
4 c corn kernels
1.5 c half & half
2 T cornstarch
2 tsp old bay seasoning
1 green pepper, cored, seeded and chopped
1 lb shrimp, shelled, and cut in thirds
1 T lemon juice
1/2 tsp hot sauce

directions

  1. in a large pot, melt butter over medium heat and add onion; cook 8 minutes, stirring occasionally. add potato, broth, and corn kernels. simmer 15 minutes, stirring occasionally.
  2. combine half & half and cornstarch; stir into pot. add old bay seasoning and bring to a simmer. add peppers and shrimp; simmer 5 minutes, stirring occasionally. stir in lemon juice and hot sauce. serve immediately.

source

yummm… a hot thick soup to serve when it’s cold out. soups make such great meals, especially full of good, tasty ingredients like shrimp, corn, and green peppers. and usually they are pretty hearty on their own.

i sometimes forget that you can’t just add cornstarch to a hot liquid. it needs to be stirred with cold or room temperature water. and a good tip is to add water to the cornstarch.

this was a great and simple recipe to follow. chop up the vegetables and combine them with the rest of the ingredients. not much to it. the end.

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