Mrs. Francis Toomy's Fresh Corn and Shrimp Chowder |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe comes from one of Sue Baker's columns, which appeared in the Dixie-Roto magazine, probably in the late 1960s or early 1970s & was resurrected by The Times-Picayune. Ingredients:
1/2 cup butter (margarine fine) |
1/2 cup green onion, chopped (white and green parts) |
1/2 cup celery, including the tops, chopped |
1/2 cup fresh parsley, chopped |
1/4 cup green bell pepper, chopped |
2 lbs medium shrimp, peeled and deveined |
2 cups fresh corn kernels |
1 (17 ounce) can cream-style corn |
4 cups fish stock (water works too) |
1/2 teaspoon worcestershire sauce |
1 dash ground nutmeg |
salt, to taste |
black pepper, to taste |
Directions:
1. Melt the margarine in a Dutch oven or large heavy pot over medium heat. Add the green onions, celery, parsley and bell peppers. Cook, stirring, until the vegetables are softened.
2. Add the shrimp and cook over low heat until they turn pink. Add the fresh corn and simmer for 5 minutes.
3. Add the cream-style corn, water, Worcestershire, nutmeg, and salt and pepper.
4. Simmer for 30 minutes, and serve.
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