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Shrimp Corn Chowder Recipe

by CookEatShare Cookbook

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

1. 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.

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