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Corn & Shrimp Chowder

Contributed By: Joyce, VA | See all of Joyce's recipes
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings
Quick, easy corn & shrimp chowder for a 30 minute meal. While vegetables are cooking, prepare a light salad and warm some crusty bread to serve with your chowder
I large/2 medium potatoes, peeled & cubed (I prefer Yukon Gold)
1 large sweet yellow onion, halved then halved again, then sliced in thin slices
1 to 1 ½ cup water
1 can creamed corn (15oz)
2 can corn, drained (15oz)
1 can evaporated milk
¼ cup milk (may omit if broth to thin)
I can tiny shrimp, drained and rinsed (can use any shrimp already cooked and cut into small pieces)
3 tbls butter
Cayenne pepper (spicy to taste)
Salt & pepper to taste

Put diced potatoes and sliced onion in 2-Qt sauce pan, add enough water to just cover vegetables with water, cover pan and cook until potatoes are tender, about 8-9 minutes. Be careful to not over-cook potatoes. Remove from heat; add all other ingredients (except butter) to pan and return to heat. Bring to simmer, simmer for 2-3 minutes. DO NOT BOIL Remove from heat, adjust salt & peppers to taste, add butter, stir in as it melts. Serve with a simple spring greens salad with vinaigrette dressing and crusty bread.

Date Added: 08/03/2009
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