Not So New England Shrimp Chowder

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  

A Thursday Night Dinner Idea...

It is Thursday and you probably already had chicken, fish, meat or pasta already this week so how about some soup tonight - because of course you are still celebrating soup season right along with me.

This recipe is an oldie but a goodie and can be made tonight to compliment a grilled cheese sandwich on Itlalian bread.  It is simple to prepare and has delicious, fresh flavor!

Cream of Asparagus Soup

2 Pounds of Asparagus (cut into 1/2 inch pieces)
1 Large Onion (chopped)
3 Tablespoons Unsalted Butter
Salt / Pepper
5-6 Cups of Chicken Broth
1/2 Cup of Heavy Cream
1/4 Teaspoon Fresh lemon Juice

In a heavy pot, add 2 tablespoons of butter and the onion and cook on low heat until softened
Add asparagus pieces and season with salt and pepper, cook for 5-6 minutes
Add chicken broth to pot and simmer, uncovered, 15-20 minutes or until asparagus is very tender
Remove soup from heat and cool
***Puree soup in batches until smooth and return pureed soup to pot
Stir in heavy cream and re-season with salt/pepper
Bring soup to a boil and whisk in remaining butter and add lemon juice
Serve with croutons and alongside a grilled cheese sandwich on Italian bread

Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing.