Corn Chowder with Shrimp Tuesday, January 31, 2012


4 TBSP (1/2 stick) butter, room temperature
2 TBSP all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 jalapeno chilies, seeded, chopped
2 cans cream-style corn
1 16 oz package frozen corn kernels, thawed
2 14 oz cans low-sodium chicken broth
1 cup whipping cream
2 tsp sugar
1/2 tsp cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 TBSP chopped fresh cilantro


Mix 2 TBSP butter and flour in small bowl to blend; set aside. Finely chop onion and celery. Melt 2 TBSP butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 TBSP cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper. Ladle chowder into bowls. Sprinkle with remaining 2 TBSP cilantro.


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