Updated 07/20/2012 05:00 AM
Recipe: Shrimp, Potato and Corn Chowder
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24 large raw shrimp, shells reserved, shrimp chopped (see hints below)
corn from 6 ears corn (approx. 2-3 cups total)
4 cups vegetable broth (see hints below)
1/2 - 3/4 cup diced celery
1/2 - 3/4 cup diced onion
1 pound potatoes, cut into 3/4-inch dice
3 Tbs butter
1/4 cup chopped fresh parsley (optional)
approx. 1 cup half and half
salt and pepper to taste
So go ahead and peel the shrimp and remove the corn from 6 ears of corn, carefully cut the cobs in half crosswise, add those to a deep pot, add the shrimp shells, add 4 cups of broth and bring it up to a simmer.
Next, melt 2 - 3 Tbs of butter in a large, heavy bottomed soup pot and add the potatoes, celery and onion.
Stir that around and cook it along for 6 - 7 minutes, until the celery and onions have softened up, and then strain the broth into the soup pot, bring it up to a simmer and let it cook along until the potatoes are just about cooked through.
At that point, add the fresh corn kernels and the chopped parsley and let that cook along for a minute.
Then add the raw chopped shrimp and add just enough half and half to give it a good chowder consistency. Add a little salt and pepper to taste, bring it up to a simmer and let it cook along until the shrimp are just cooked through.
Use smaller peeled raw shrimp (that you don't have to chop) if you like, count one pound total.
If you use a wider pot, you won't have to cut the cobs in half before simmering with shells and broth.
You can substitute water or chicken stock for the vegetable stock.