edited: Monday, September 17, 2007
By Jean S. Strickland
Rated "G" by the Author.
Posted: Monday, September 17, 2007
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Today's Southern Recipe from "How Mama Made Gravy From An Old Flat Tire...": Corn & Shrimp Chowder
I thought I would share a recipe or two from our cookbook in this format. It was difficult to choose the first one but I decided with the weather getting a little cooler down here in Louisiana, maybe a chowder would be a good choice. I'll be posting more recipes in the future but if you have a special request for something in particular please e-mail me at cookbookrequest.yahoo.com and I'll try to accomodate you with a recipe. Even if it doesn't come from our cookbook, I bet I can find just about any recipe you might request in my huge collection of recipes. Thanks for taking time to view my page.
This is a quick recipe using frozen shrimp that is already peeled, deveined, and cooked but you can always take time to use fresh shrimp (cooked of course).
Corn & Shrimp Chowder:
3/4 C. WATER, DIVIDED
1 SMALL ONION, CHOPPED
1/2 C. RED BELL PEPPER, CHOPPED
1 CAN CREAM STYLE CORN
1 PKG FROZEN CORN, THAWED
1 CAN (12 OZ)EVAPORATED MILK (CAN USE FAT FREE)
3 CHICKEN BOUILLON CUBES
1 (8 OZ.) PKG FROZEN PEELED AND DEVEINED COOKED SHRIMP, THAWED
1 TBSP. FRESH BASIL, CHOPPED
Bring 1/4 c. water to a boil in a large saucepan. Add onion and pepper. Cook over medium heat for 5 minutes or until tender. Add remaining water, corn, evaporated milk and bouillon. Bring to a boil, reduce heat to low. Cook, stirring frequently, for 15 minutes. Stir in shrimp and cook for 3 minutes. Sprinkle with basil and serve.