When I sat down Tuesday to plan for Thursday's column, I had no idea what I should make. I didn't want to prepare the same old types of recipes, and I wanted to get rid of some of the veggies, potatoes and shrimp in my freezer and fridge. I contemplated making a nice shrimp fettucine alfredo but I didn't have all the ingredients and I couldn't find a recipe I liked.
What I like about soups and chowders are that they are easy, one pot meals and they give you a lot of tasty leftovers. I scanned my collection of cookbooks and found a recipe for roasted corn and shrimp chowder. I made a few slight adjustments to the recipe to fit what I had in my pantry and ended up with an incredible tasting chowder.
To make this recipe you'll need the following:
Find out what's happening in White Lake-Highlandwith free, real-time updates from Patch.
- 4 cans of corn
- 1 pound of red potatoes peeled and diced
- 3 celery stalks finely chopped
- 1 medium yellow onion diced
- 3 tablespoons of unsalted butter
- 1 pound of shrimp, peeled, deveined and roughly chopped
- 5 bottles (8-ounces each) of clam juice
- 2 cups of heavy whipping cream
- Salt and pepper to taste
Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts.
