Shrimp Corn Chowder
Description
This hearty, creamy chowder gives you a comfortable feeling!
lemmuh
材料
white or pink shrimp (peeled and deveined)
1 lb
prosciutto di parma (minced)
3 oz
yellow or sweet onion (diced)
1 large
celery (diced)
2 stalks
garlic (minced)
2 cloves
frozen corn
1 cup
extravirgin olive oil
2 tablespoons
unsalted butter
1 tablespoon
all-purpose flour
4 tablespoons
3 cups
better than bouillon chicken base
1 tablespoon
kosher salt
1/4 teaspoon
freshly ground black pepper
1/4 teaspoon
cream style corn
1 can (14 oz)
dried thyme
1/2 teaspoon
dried oregano
1/2 teaspoon
heavy cream
1/2 cup
fresh Italian parsley
for garnish
作り方
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1
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Gather all the ingredients.
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2
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Oil & butter in a Dutch oven (3 1/2 US qt) over medium heat.
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3
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Add onion, celery, and cook until tender (about 10 mins).
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4
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Add garlic and prosciutto and cook for 1 minute.
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5
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Sprinkle the flour over the veggie mix. Stir until sludgy.
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6
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Slowly pour in milk while stirring to dissolve the paste.
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7
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Make sure there aren't any lumps of flour.
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8
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Pour in the remaining milk. Stir in cream/frozen corn.
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9
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Add bouillon, salt, black pepper, thyme and oregano.
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10
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Stir and bring to a boil, and reduce heat to a simmer.
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11
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Stir and cook until thickened.
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12
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Stir in the shrimp and cook until the shrimp is done.
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13
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Stir in heavy cream and taste, adjust with salt and pepper.
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14
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Serve!
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コツ・ポイント
Combine the creamy corn soup and clam chowder-like flavors into one pot. Using Italian ham adds a savory flavor.
このレシピの生い立ち
Clam chowder is a famous soup in New England. This soup is inspired by our favorite seafood restaurant and isn't heavy!
つくれぽ みんなのつくりましたフォトレポート
lemmuh
