Shrimp Corn Chowder Recipe
Servings: 12
Ingredients
- 1/2 pound butter
- 1 c. minced crisp bacon
- 3/4 c. shredded carrots
- 2 lg. diced potatoes
- 2 (No. 303) cans kernel corn
- 1 c. parsley
- Salt, pepper, cayenne to taste
- 1/4 pound butter
- 2 c. minced raw shrimp
- 1 1/2 c. chopped celery
- 2 quarts. water
- 1 c. flour
- 2 tbsp. lemon juice
- 1 tbsp. marjoram
- 1 quart. cream
- Jumbo boiled shrimp
Directions
- Heat 1/2 lb. butter and saute/fry shrimp, crushed bacon, celery, and carrots. Stir in flour and cook 2 to 3 min. Add in water to make a thin sauce. Add in diced potatoes, corn, lemon juice, marjoram, salt, pepper, and cayenne. Simmer about 1 hour. Add in cream and bring almost to a boil. Just before serving, swirl in 1/4 lb. butter and minced parsley. Garnish each serving with 1 or possibly 2 jumbo shrimp. Yield: About 20 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 12 servings | |
| Calories 573 | |
| Calories from Fat 426 | 74% |
| Total Fat 48.24g | 60% |
| Saturated Fat 27.31g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 188mg | 63% |
| Sodium 445mg | 19% |
| Potassium 508mg | 15% |
| Total Carbs 21.07g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.17g | 1% |
| Protein 15.12g | 24% |
