A few years ago, Hubby and I went to the Coushatta Casino in Louisiana and went to dinner in one of the restaurants (comped, of course.) and had the most wonderful Shrimp Corn Soup. I wanted to make that at home! I actually got their recipe, but it was to make in HUGE quantities and though I tried it, and a couple of other recipes, it just was never the way I wanted it.
Well, last weekend, I had found another recipe to try for Corn Chowder, figuring I could just throw in some shrimp. The above was the delicious result. Both Hubby and I loved it and it will become a regular recipe at our house.
Here is how I made it.
Shrimp Corn Chowder
1 medium onion, diced
2 stalks celery, diced
1 large baking potato, diced small
1/3 cup flour
6 cups chicken broth
1 cup half and half
1 pound shelled, cleaned raw shrimp.
Saute onion and celerey in 2 tablespoons of olive oil until softened. Add potatoes and flour and stir until flour is distributed throughout. Add chicken broth, salt and pepper to taste. (I also added some garlic powder, because we use it in everything.)
Bring soup to boil. Lower heat and simmer for 25 minutes. Add shrimp and cook until pink. Add half and half and cook until hot.
That's it! Hubby and I each had 2 large bowls of it. I had it again yesterday for lunch and I still have one container in the freezer for another lunch and we have some in the fridge for tomorrow night. It freezes and reheats well, so is great for me to carry for lunch.
I am getting hungry just writing about it!