Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Thursday, October 26, 2006

How 'bout some chowder?

On a cold and rainy day soup is the perfect meal. We love to make a big pot and then have plenty for leftovers. This is a chowder that is quick and easy- and delicious as well! This is a southern chowder that is made with shrimp instead of the traditional New England clams. The best shrimp to use are the small frozen popcorn type shrimp. Keep them on hand in the freezer for another rainy day.

Shrimp Chowder
4 chicken bullion cubes
1 small onion, chopped

2 cloves garlic, diced
1 cup chopped red bell pepper
2 cans creamed style corn
2 cans whole kernel corn
2 12oz cans evaporated milk
1 12oz pkg frozen shrimp (peeled)

Fresh ground pepper to taste

1/2 cup water and bullion in a large pot, bring to a boil. Simmer onion, garlic, and peppers until tender. Add 1 cup water, undrained cans of corn, and milk; bring to a boil and reduce heat. Simmer over low heat 15 minutes or until well heated. Stir in shrimp. Cook for another 3-5 minutes. Sprinkle with fresh basil and cracked black pepper when serving.

Serve with a hot pan of cornbread for a complete meal. How easy is that?
Y’all enjoy,

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