Shrimp and Corn Chowder by Susan Prestridge - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Shrimp and Corn Chowder by Susan Prestridge

3/4 c clam juice, divided
1 small onion, chooped
1/2 c chooped red and green peppers
1 can cream style corn
1 16-oz can pkg. frozen corn, thawed
1 12-oz can Carnation evaporated milk
1 pkg. onion soup mix
1 pkg. frozen peeled med. Shrimp, thawed
1 T basil or green onion

Bring 1/4 c cam juice to a boil in a large saucepan and add onion, and peppers.  Cook over medium heat for 5 minutes or until tender.  Add remaining clam juice, corn, evaporated milk, and soup mix.  Bring to a boil, reduce heat to low.  Cook, stir frequently for 15 minutes.  Stir in Shrimp and cook for another 3 minutes.  Sprinkle basil (or green onion) on top.  Serve with crackers or bread.

Serves 4; may double recipe.  "I serve with baked Louisiana Sweet Potatoes and Pecan Pie on Christmas Eve..."

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