Shrimp and White Corn (Hominy) Chowder |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This chowder is really rich and delicious. The recipe was given to me by my friend Angie and it is her husband's recipe. My husband loves this stuff and asks me to make it all the time. If I can't find Rock Shrimp here in land locked Colorado, I'll use regular shrimp and cut it into bite sized pieces. There is a bit of effort to this recipe, but it is well worth it. Ingredients:
1 cup butter |
1 medium onion, chopped |
1 stalk celery, chopped |
1 carrot, cut in half and thinly sliced |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/8 teaspoon cayenne pepper |
1/8 teaspoon ground cloves |
14 ounces chicken broth |
1 (15 1/2 ounce) can hominy |
1 quart half-and-half |
1/4 cup flour |
1 tablespoon sugar |
1 lb rock shrimp (or use small 70/90 count shrimp) |
2 cups sharp cheddar cheese, shredded |
Directions:
1. Melt butter in large stock pot.
2. Saute onion, celery and carrot until tender, about 15 minutes.
3. Add salt, pepper, cayenne and cloves.
4. Add chicken broth and simmer for 15 minutes.
5. Using a hand held blender, blend until smooth (I don't have one of these so I use my food processor in batches or electric blender. Or if you like your chowder with the chunks in it, as the recipe owner does, you can skip this step completely).
6. Add hominy and simmer for 5 minutes.
7. Mix 1 cup of the half and half with flour until smooth and add to stock pot.
8. Add sugar, remaining half and half and shrimp. Bring mixture to the point of almost boiling.
9. Add cheese and heat thoroughly, stirring until cheese is melted and soup is creamy.
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