Jim's Corn Shrimp Chowder

| Next >>

Title: Jim's Corn Shrimp Chowder
Yield: 8 Servings
Categories: Soups, Shrimp, Corn


1 Can whole kernel corn
- with liquid
1 Can creamed corn
1 Green pepper, diced
1 Onion, diced
2 Strips bacon
2 c Milk
1/4 c Instant potatoes
1/2 lb Shrimp, cooked
Garlic powder
Dried basil
Bouquet Garni

Dice bacon, heat a soup pot and saute the bacon, green pepper onions, along
with bacon, until onions and green pepper are tender. Pour in milk and cans
of corn. Bring to a simmer. Stir in potatoes to thicken. Once thickened,
add cooked shrimp and use seasonings to taste.

This one was really ingenious. I would have never thought to use instant
potatoes to thicken instead of using flour or cornstarch. The potatoes
really add some flavor and do a great job of thickening.

Source: Omalia Cooking School - "Hot or Cold Soups" - Steve Dillback

Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #259 by Jim Kirk on Oct
01, 1997