Tuesday, March 06, 2007

Shrimp and Corn Chowder

OMG!!! This is slap-your-grandma good!!! But the recipe makes enough to feed about a dozen people. I halved it and it fed three big eaters for two days.

Shrimp and Corn Chowder

2 tablespoons kosher salt
6 cups frozen corn kernels
¼ cup unsalted butter
2 large sweet onions, finely chopped
½ cup all purpose flour
1 teaspoon freshly ground black pepper
½ teaspoon Old Bay seasoning
10 cups chicken broth
1 ½ pounds potatoes, peeled and diced
1 cup half and half
½ pound shredded sharp cheddar cheese
1 ½ - 2 pounds shrimp, peeled and deveined

*Melt butter in large stockpot over medium high heat and sauté onions 10 minutes or until tender. Stir in flour, salt, pepper and Old Bay and continue to stir 3 minutes.

*Add chicken broth and potatoes. Bring to a boil and cook 15 – 20 minutes or until potatoes are tender.

*Stir in corn, half and half, cheese and shrimp. Cook 10 additional minutes or until shrimp are pink.