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Shrimp Chowder
submitted by: Paulette Kenyon

 

  • 5 Cups water
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 1 small chopped green pepper
  • 1 finely diced carrot
  • 2 large potatoes, diced
  • 1 Bay leaf
  • 2 Tbsp. flour
  • 2 Cups milk
  • 1 17 oz. can creamed corn
  • 1 cup whole-kernal corn
  • 1 lb. shelled shrimp, cooked
  • salt & pepper to taste
  • finely chopped parsley and paprika (as garnish)
Pour the water into a large soup pot. Add the onions, celery, pepper, carrot, potatoes, and bay leaf. Bring to a boil and then simmer slowly, covered, for about 20 minutes.

Dilute the flour in milk and add to the soup.

Add the corn, cooked shrimp, and seasonings. Blend and stir the soup, cooking for a few minutes over low-medium heat. Remove the bay leaf. Serve the soup, garnishing each bowl with a sprinkle of chopped parsley and paprika.

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