Cooking Tips & Hints
                 Week 117 Featured Recipe
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SMOKY CORN AND SHRIMP CHOWDER
(click for printable version of this recipe)
Cooler weather brings the comfort of foods of soups and stews. This recipe hit the spot on a chilly night.
TOOLS:
Cutting Board & Knife
Whisk
Large Stainless Steel Bowl
Dutch Oven
INGREDIENTS:
4 ears fresh sweet corn
4 bacon slices, cut in large pieces
1 medium onion, chopped
1 tsp salt
1 tsp smoked paprika
1/4 tsp cayenne pepper
2 tbsp flour
2 medium potatoes, peeled
  and chopped 5 cups 2% reduced fat milk
1 pound shrimp, peeled (deveined and
  cut in bite-size pieces, if large)
4 cups baby arugula or other peppery
  greens such as turnip or mustard,
  washed and coarsely chopped
(CLICK ANY PICTURE TO ENLARGE)
PREPARATION: 

Cut corn kernels from cob. Scrape cobs with back of knife to release milk. Set aside.

Cook bacon in large Dutch oven. Remove from the drippings in the pan, and crumble. Add onions, corn, salt, smoked paprika and cayenne pepper to bacon drippings. Saute 10 minutes.

Add flour, whisking well, cook 2 minutes. Add potatoes and milk. Cook, uncovered, until thick and creamy, appx 10 minutes. Add shrimp and greens and cook until shrimp is pink. Serve with crumbled bacon.

Hints: When cutting corn off the cob, do it in a large, stainless steel bowl. This will keep the splatters inside the bowl so you get all the cream possible and it cuts down on the mess.
(CLICK ANY PICTURE TO ENLARGE)