Shrimp and Corn Chowder Recipe

Shrimp and Corn Chowder

2 teaspoons coarse salt, plus more for cooking water
10 ears fresh corn
4 tablespoons unsalted butter
2 large sweet onions, finely chopped
1/2 cup all-purpose flour
1 teaspoon fresh ground pepper
1/2 teaspoon turmeric
2 1/2 quarts low-sodium chicken broth
1 1/2 pounds potatoes, unpeeled, cut into 1/2-inch slices
1/4 cup white wine, optional
1 cup fat-free evaporated milk
1/2 pound white Cheddar cheese, grated
1 pound shrimp, peeled, deveined and cut into 1-inch pieces
Chives, cut into 1/4-inch lengths for garnish

Bring a medium pot of salted water to a boil. Add corn and blanch 3 minutes. Drain and set aside. Melt butter in medium stockpot over medium heat. Add onions and cook, stirring frequently, until translucent, 10 to 15 minutes. Add flour, salt, pepper and turmeric and cook, stirring, about 3 minutes. Add chicken broth and potatoes. Bring to a boil and simmer until potatoes are tender, about 15 minutes. Add optional wine and simmer another 5 minutes. Remove corn kernels from ears. You should have about 6 cups. Add corn, evaporated milk, cheese and shrimp and cook until shrimp are pink and cooked through, 3 to 4 minutes. Serve Shrimp and Corn Chowder hot and garnished with chives.

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Mebane Stolfi, Old Bridge Cookbook
Old Bridge Preservation Society

Shrimp and Corn Chowder Recipe from:

Eat and Explore North Carolina Cookbook and Travel Advisor
Eat and Explore North Carolina

Also try : Shrimp and Grits with Gravy

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