Friday, December 16, 2011

Shrimp and Corn Chowder

*Serves 6-8

2 TBS canola or olive oil
1 meduim onion, chopped
1 lb red potatoes, cut into 1/2-inch pieces
1 (14 oz) can cream-style corn
2 C chicken broth
1 C light cream or half-and-half
1/2 tsp salt
1/4 tsp pepper
1 TBS fresh chopped parsley
1/2 lb large shrimp, peeled, deveined

Heat oil in a large pot over medium heat then add onion, and potatoes. Cook until softened. Add corn, broth, half and half, salt, pepper and parsley. Bring to a boil.
Reduce heat to medium-low. Cook until soup is thickened and potatoes all cooked all the way through. Stir in shrimp and cook until shrimp is cooked all the way through. 

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