Shrimp and Corn Chowder
Jennifer Yoo
ingredients
- 3 cups chicken broth
- 3 cups diced red potatoes
- 1 16-ounce package frozen white shoepeg corn, thawed
- 1 bunch chopped scallions
- 1/2 pound thawed shrimp, peeled, deveined, and cut into 1/2 inch pieces
- 1/4 cup heavy cream or sour cream
- 1 tablespoon fresh lemon juice
directions
- 1
1. In a medium saucepan, boil broth and potatoes for 5 minutes
- 2
2. Add corn and white portion of scallions.
- 3
3. Simmer for 8 minutes
- 4
4. Remove 2 cups of soup mixture and puree in a blender.
- 5
5. Return puree back to pot.
- 6
6. Stir in shrimp and cook until bright pink
- 7
7. Stir in cream, lemon juice, and scallion greens.
- 8
8. Season with salt and pepper.
notes
- alternative to buying frozen corn and then having to wait/thaw it, sometimes you can find shoepeg corn in the canned veggies section of the supermarket. - When you chop scallions, make separate piles of the white parts and the green parts
Source: Grace Shim
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