Difference between revisions of "Corn and Shrimp Chowder"
RealRecipes (talk | contribs) m (moved Cookbook:Corn and Shrimp Chowder to Corn and Shrimp Chowder: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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| Line 1: | Line 1: | ||
{{recipesummary|Soup recipes|8|1 hour|3}} | {{recipesummary|Soup recipes|8|1 hour|3}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of the United States|American cuisine]] | [[Soups|Soups]] |
'''Corn and Shrimp Chowder''' | '''Corn and Shrimp Chowder''' | ||
| Line 6: | Line 6: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Teaspoon|teaspoon]] [[Olive oil|olive oil]] |
| − | * 1 [[ | + | * 1 [[Onion|onion]], [[Chop|chopped]] |
| − | * 1 [[ | + | * 1 [[Carrot|carrot]] chopped |
| − | * 1 [[ | + | * 1 [[Garlic|clove garlic]], chopped |
| − | * 3½ [[ | + | * 3½ [[Cup|cups]] canned [[Chicken|chicken]] [[Broth|broth]] |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[Dill|dill seeds]] |
| − | * 3 cups frozen [[ | + | * 3 cups frozen [[Corn|corn]] kernels |
| − | * 1½ [[ | + | * 1½ [[Pound|pounds]] medium [[shrimp|shrimp]], shelled |
| − | * ¼ cup light [[cookbook:Cream|cream]] or [[ | + | * ¼ cup light [[cookbook:Cream|cream]] or [[Milk|milk]] |
| − | * 1 tablespoon fresh [[ | + | * 1 tablespoon fresh [[Parsley|parsley]], chopped |
| − | * [[ | + | * [[Salt|Salt]] and [[Pepper|pepper]] to taste |
==Procedure== | ==Procedure== | ||
| − | # In a large [[ | + | # In a large [[Saucepan|saucepan]], heat olive oil over low heat. |
# Add onion, carrot and garlic. | # Add onion, carrot and garlic. | ||
# Cook, stirring occasionally, until the onion is transparent, about 5 minutes. | # Cook, stirring occasionally, until the onion is transparent, about 5 minutes. | ||
# Add broth and dill seeds. | # Add broth and dill seeds. | ||
| − | # Bring to a [[ | + | # Bring to a [[Boil|boil]]. |
| − | # Reduce heat and [[ | + | # Reduce heat and [[Simmer|simmer]], covered, for 20 minutes. |
# Add corn to broth and simmer, covered, until the corn is just tender, about 5 minutes. | # Add corn to broth and simmer, covered, until the corn is just tender, about 5 minutes. | ||
| − | # In a [[ | + | # In a [[Blender|blender]] or [[Food Processor|food processor]], [[Puree|puree]] the newly made chowder and pour it back into the saucepan. |
# Add shelled shrimp, simmer and cook until shrimp are almost done, about 1 minute. | # Add shelled shrimp, simmer and cook until shrimp are almost done, about 1 minute. | ||
# Stir in milk and parsley, salt and pepper. | # Stir in milk and parsley, salt and pepper. | ||
Revision as of 17:49, 5 April 2012
| Corn and Shrimp Chowder | |
|---|---|
| Category: | Soup recipes |
| Servings: | 8 |
| Time: | 1 hour |
| Difficulty: |  |
| American cuisine | Soups
Corn and Shrimp Chowder
Ingredients
- 1 teaspoon olive oil
- 1 onion, chopped
- 1 carrot chopped
- 1 clove garlic, chopped
- 3½ cups canned chicken broth
- 1 teaspoon dill seeds
- 3 cups frozen corn kernels
- 1½ pounds medium shrimp, shelled
- ¼ cup light cream or milk
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Procedure
- In a large saucepan, heat olive oil over low heat.
- Add onion, carrot and garlic.
- Cook, stirring occasionally, until the onion is transparent, about 5 minutes.
- Add broth and dill seeds.
- Bring to a boil.
- Reduce heat and simmer, covered, for 20 minutes.
- Add corn to broth and simmer, covered, until the corn is just tender, about 5 minutes.
- In a blender or food processor, puree the newly made chowder and pour it back into the saucepan.
- Add shelled shrimp, simmer and cook until shrimp are almost done, about 1 minute.
- Stir in milk and parsley, salt and pepper.
- Bring mixture back to simmer.
- Serve immediately.
