Fresh Corn and Shrimp Chowder

Recipe Ingredients

3 tablespoons	45ml	Butter
1 cup	110g / 3.9oz	Diced celery
1 cup	62g / 2.2oz	Diced yellow onion
		Kernels from 4 to 6 ears of fresh corn
4 cups	584g / 20oz	Diced peeled russet potatoes
8 cups	1896ml	Water
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	73g / 2.6oz	Diced red bell pepper
1/2 lb	227g / 8oz	Shrimp (to 1 lb) salad size or larger - cut small pieces
1 cup	237ml	Half-and-half

Recipe Instructions

In a 3-quart saucepan, melt the butter. Add the celery, onion and red peppers and saute until the onion is limp, 3 to 4 minutes. Add the corn and saute for 3 more minutes.

Add the potatoes, water, salt and pepper. Cover and simmer until the potatoes are very tender and beginning to disintegrate. Add shrimp and let simmer for 2 more minutes. Do not over cook, or the shrimp will be tough. Add half-and-half and bring back to a simmer. Remove from heat and correct seasonings.

Serve with a sprinkling of minced fresh parsley and an additional pat of butter on top.

This recipe yields 6 to 9 servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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