All this chatter about the Superbowl champions, the New England Patriots, puts me in the mood for what else...Chowder. I love soup, that is no secret here, and I also love chowder. Chowder comes in all different types, New England, Manhattan, Bermuda Fish Chowder, Southern Illinois Chowder, Corn Chowder and my newest favorite Shrimp Chowder! My side kick chef found a recipe for this chowder and we decided to make it. Of course we changed it a little to make it our own and what great changes we made to it. It is so shrimpy, creamy and hearty. It totally stands up to my favorite chowder at California Grill on Long Beach Island! It is simple to make and it tastes even better the next day. So whip out your soup bowls and dig in to some Chowder or Chowda!
Not So New England Chowder
2 tablespoons butter
2 stalks celery (chopped)
1 red onion (chopped)
1 green pepper (chopped)
2 tablespoons corn starch
16 oz. clam juice
2 cups water
2 teaspoons old bay seasoning
1 teaspoon fresh basil (chopped)
1 1/2 lbs. shrimp (cleaned and devained)
12 oz. frozen corn
2 tablespoon capers
8 oz. mascarpone cheese
Heat butter in 4-6 quart Dutch oven
Add celery, onion and pepper stir and cook 5 minutes over medium heat
Stir in corn starch to coat
Add clam juice, water, old bay and basil
Bring to a boil
Reduce heat
Add shrimp, corn and capers
Cook 6 minutes till shrimp are pink
Remove from heat
Stir in marscapone cheese
Serve hot with grilled cheese sandwiches
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