Shrimp and Corn Chowder

This was one of the fun recipes we tried out for Oscar night! We made a fun assortment of goodies to munch on while watching that never-ending awards show. (Seriously, did everyone see Ben Stiller as an Avatar alien? Highlight of the show! Low point? That scary lady pulling a Kanye West on that poor documentary guy. But I digress…as usual.) I wasn’t too sure how this would turn out as a chowder, especially since there was no cream base but it was actually really tasty. It was a little thin for a chowder, but nice and light. I could definitely add some potato to it for a little more texture next time, but it was fine as is. The shrimp was a nice addition and definitely made it more chowder-y (yes, I know that’s not a word).

Shrimp and Corn Chowder

Serves: 4
Recipe courtesy Weight Watchers: Make It in Minutes Cookbook

1 tablespoon butter
2 10-ounce packages frozen corn, thawed
1 onion, chopped
2 8-ounce bottles clam juice
1 3/4 cups chicken broth
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
3/4 pound medium shrimp, peeled and deveined
1/2 teaspoon salt

Melt butter in saucepan over medium-high heat. Add corn and onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add clam juice, broth, sugar, cayenne, and thyme; bring to boil. Reduce heat and simmer 5 minutes. Transfer to blender and puree, in batches if necessary. Return to saucepan over medium-high heat and bring to simmer. Stir in shrimp and salt and cook until shrimp are pink, about 2 minutes.

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~ by spontaneoustruth on March 15, 2010.

2 Responses to “Shrimp and Corn Chowder”

  1. I think we need to reinstitute the feed Lindsay program

  2. I might be able to dig up funding for that. 😉

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