Shrimp and Corn Chowder
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- 3 can(s)
- whole kernel corn
- 2 c
- onion, chopped
- 3 large
- baking size potatoes
- ribs of celery
- 1 Tbsp
- heaping dried parsley flakes
- 1 stick
- butter or margarine
- 1 tsp
- salt and pepper (each)
- 2 - 3 lb
- velveeta cheese (cut in chunks)
- 1 lb
- bacon cooked crisp and crumbled
- 1 lb
- shrimp (can be precooked or cook in chowder) , i usually use more than a lb because we all love shrimp and i use at the least a medium shrimp).
- 1 bunch
- green onion tops chopped (or to taste, optional, as garnish)
1Use a large heavy, covered boiler
2drain liquid from 3 cans whole kernel corn into the boiler (reserve corn for later)
3chop: 2 c. onion, 3 large baking size potatoes, 3 ribs of celery. While doing this let your bacon be cooking, you want it to be crisp and have time to drain on paper towels.
4add 1 heaping tablespoon dried parsley flakes, and 1 stick of butter or margarine
If necessary, add enough water to cover the vegetables; generally you will need to add some water.. bring to a boil, reduce heat, cover and simmer until potatoes are tender (15 - 20 minutes)
5add the corn to the mixture and bring back to a simmer, also add 1 tsp. salt and 1 tsp. pepper
6add 2 - 3 lbs. Velveeta cheese (cut into large chunks). Stir constantly until cheese is melted. The more cheese the better.
7add milk or cream to thin IF desired. Water gives a different flavor and results in a less smooth chowder.
8Once you add the cheese and/or milk you must stir to prevent scorching. Do not boil. Do not freeze, will become gritty.
When the cheese is completely melted add shrimp, if using raw shrimp you will need to allow them several minutes to cook (until pink/opaque), to save time use pre-cooked shrimp (I have found it really doesn't make a difference in the taste). Add bacon after shrimp is done. Chopped green onion for garnish.
9serve with warm bread (your choice) and a salad.