Corn and Shrimp Chowder Soup

2004-08-14
  • Yield : 8
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m
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What a delightful and rich tasting soup. Serve this as an appetizer and you will be the hit of your dinner party. Great anytime comfort food is needed.

Ingredients

  • 1 stick margarine or butter - 1/2 cup
  • 2 tbsp flour or gravy mix
  • 1 medium chopped onion white onion preferred
  • 1 lbs seafood (crab, shrimp or crawfish)
  • 4 cups milk or 2 cups whole milk and 2 cups half-n-half
  • 2 (15 oz) cans yellow kernel corn, drained
  • 1 (15 oz) can cream style corn
  • 1 (10 oz) can cream of celery
  • 1/2 tsp Accent (MSG) (optional)
  • 1/2 tsp Worcestershire Sauce
  • 1/4 cup grated cheddar cheese
  • 1/4 cup chopped onion tops (scallions)
  • 1/4 cup chopped parsley
  • Tiger Sauce to taste (optional)
  • Salt and black pepper to taste
  • Cajun seasonings of choice
  • 1 cup diced red potatoes optional

Directions

Step 1

In a medium pot, blend the margarine, flour and onions over low heat. Cook until onions are wilted; do not brown onion.

Step 2

Add the remaining ingredients except shrimp.. Cook over medium to low heat for 40 minutes. Stir to prevent sticking.

Step 3

Sprinkle a light layer of seasonings on the shrimp;add the shrimp to the mixture. Cook for 10 minutes or until shrimp are a light pinkish red.

Step 4

Spoon into bowl and serve with French bread and enjoy!

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