Friday, January 8, 2010

18 °F - Ya Gotta Be Kidding Me

I cannot believe it's 18 degrees in Fort Worth. Salvation can only be achieved through hearty soups & stews!

Corn and Shrimp Chowder

From Good Housekeeping

This rich and tasty soup makes a delightfully satisfying meal on a cold night. We save time by boiling the potatoes while the bacon-and-onion mixture cooks. Buying cleaned shrimp is a time-saver too.


U.S. Metric Conversion chart
  • 1 pound(s) (3 medium) red potatoes , cut into 1/2-inch chunks
  • 1 can(s) (14 1/2-ounce) chicken broth, (1 3/4 cups)
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) ground black pepper
  • 2 package(s) (10 ounces each) frozen whole-kernel corn
  • 2 slice(s) bacon
  • 1 medium onion, chopped
  • 1 pound(s) large shrimp, shelled and deveined
  • 1 cup(s) half-and-half or light cream
  • Fresh chives for garnish


  1. In 4-quart saucepan, heat potatoes, broth, salt, pepper, and 1 cup water to boiling over high heat. Reduce heat to medium; cover and cook 10 minutes. Add 1 package frozen corn and cook 5 minutes longer or just until potatoes are fork-tender.
  2. Meanwhile, in 12-inch skillet, cook bacon over medium heat 5 minutes. Add onion and cook 10 minutes longer or until onion is golden and tender. When bacon is browned, transfer to paper towels to drain; break into pieces when cool.
  3. Add 1 cup water and remaining package frozen corn to skillet with onion; heat to boiling over high heat. Add shrimp and cook 4 to 5 minutes or until shrimp turn opaque.
  4. When potatoes are tender, remove 2 cups potato mixture to blender. At low speed, with center part of cover removed to allow steam to escape, blend mixture until pureed. Return pureed mixture to saucepan. Add shrimp mixture and half-and-half; heat through (do not boil or soup may curdle). Top with bacon, and garnish with chives.


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