Tuesday, November 12, 2013


1 1/2 cups diced Spanish onions
1/2 cup sliced carrots
1/2 cup diced celery
2 tbsp butter
2 cups peeled and diced baking potatoes
1 pkg (10-oz) frozen corn kernels
5 cups chicken broth
1/2 lb small shrimp, peeled & deveined
1/3 cup Dijon mustard
1/4 cup chopped parsley

In a large saucepan, over medium heat, cook the onions, carrots, and celery in the butter for 3 to 4 minutes until tender.  Add the potatoes, corn, and broth.  Heat the mixture to a boil.  Reduce the heat to simmer and cook for 20 to 25 minutes or until the potatoes are tender.

Add the shrimp, mustard, and parsley to the chowder and cook for 5 minutes or until the shrimp are cooked. Garnish with fresh celery leaves if desired.

Serves 6 to 8.

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