Jim's Corn Shrimp Chowder

Title:
Jim's Corn Shrimp Chowder

Yield:
8 Servings

Categories:
Soups,
Shrimp,
Corn




Ingredients:





     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


          Pepper


          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


 Instructor


 


 Typos by Jim Kirk - captain@iquest.net


 Posted to MM-Recipes Digest V4 #259 by Jim Kirk 
on Oct


 01, 1997