|
Jean S. Reeves, click here
to update your web pages on AuthorsDen.
|
|
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(at)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.
|
|
Web
Site
|
today's recipe from cookbook
|
| f |
| |
Reader Reviews for
"Today's Recipe" |
Want to review or comment on this
article?
Click here to login!
Need a FREE Reader Membership?
Click here for your Membership!
|
| Reviewed by Walt Hardester |
9/19/2007 |
|
Jean, thank you I will hold off on my reviews of your recipes untill I eat them.
Walt |
|
|
|
|
|
|
Share
Print
Save