Shrimp Corn Chowder
|Chopped crisp bacon||1⁄2 Cup (8 tbs)|
|Carrots||1⁄3 Cup (5.33 tbs), shredded|
|Potatoes||1 Large, diced|
|Corn kernel||1 Can (10 oz)|
|Parsley||1⁄2 Cup (8 tbs)|
|Raw shrimp||1 Cup (16 tbs), chopped|
|Celery||3⁄4 Cup (12 tbs), minced|
|Flour||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Jumbo boiled shrimp||1 , boiled|
Stage1-Melt 1/4 pound butter and saute shrimp, crushed bacon, celery, and carrots.
Stage2-Stir in flour and cook 3 to 4 minutes.
Stage3- Add water to make a thin sauce.
Stage4-Add diced potatoes, corn, lemon juice, marjoram, salt, pepper, and cayenne.
Stage5- Simmer about 55 minutes.
stage6-Add cream and bring almost to a boil.
Stage7-Just before serving, swirl in 1/4 pound butter and chopped parsley.
Stage8-Garnish each serving with 1 jumbo shrimp.