Friday, August 12, 2011

Lisa's Shrimp and Corn Chowder

This delicious soup is the kind that most people have in mind when they think of comfort food.

2 cups chopped yellow onions
8 garlic cloves, minced
8 ounces bacon, finely chopped
2 tablespoons olive oil
1 cup all-purpose flour
1 quart (4 cups) chicken stock
1 quart (4 cups) heavy cream
1 tablespoon salt
1/4 teaspoon white pepper
1 cup finely chopped carrots
2 cups frozen corn
2 tablespoons chopped fresh dill weed
2 pounds large shrimp, peeled, deveined and cut into thirds

Saute the onions, garlic and bacon in the olive oil in a saucepan over medium heat until the onions are translucent and most of the drippings have been rendered from the bacon. Reduce the heat and stir in the flour. Cook for 1 minute, stirring constantly.
Mix in the chicken stock, cream, salt and white pepper and bring to a boil, stirring occasionally. Add the carrots, corn and dill weed and return to a boil. Stir in the shrimp and simmer over low heat for 5 minutes. Ladle into soup bowls and serve immediately.

Serves sixteen

A few suggestions…..use 4 ears of fresh corn instead of frozen and 1 lb of bacon. Serve with warm corn bread.

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