Shrimp Corn Chowder Recipe

Name: Shrimp Corn Chowder Recipe
Ingredients: 1/2 pound butter; 1 c. minced crisp bacon; 3/4 c. shredded carrots; 2 lg. diced potatoes; 2 (No. 303) cans kernel corn; 1 c. parsley; Salt, pepper, cayenne to taste; 1/4 pound butter; 2 c. minced raw shrimp; 1 1/2 c. chopped celery; 2 quarts. water; 1 c. flour; 2 tbsp. lemon juice; 1 tbsp. marjoram; 1 quart. cream; Jumbo boiled shrimp

16 ingredients

11 steps

Ingredients

1/2 pound butter
1 c. minced crisp bacon
3/4 c. shredded carrots
2 lg. diced potatoes
2 (No. 303) cans kernel corn
1 c. parsley
Salt, pepper, cayenne to taste
1/4 pound butter
2 c. minced raw shrimp
1 1/2 c. chopped celery
2 quarts. water
1 c. flour
2 tbsp. lemon juice
1 tbsp. marjoram
1 quart. cream
Jumbo boiled shrimp

Directions

1

Heat 1/2 lb.
2

butter and saute/fry shrimp, crushed bacon, celery, and carrots.
3

Stir in flour and cook 2 to 3 min.
4

Add in water to make a thin sauce.
5

Add in diced potatoes, corn, lemon juice, marjoram, salt, pepper, and cayenne.
6

Simmer about 1 hour.
7

Add in cream and bring almost to a boil.
8

Just before serving, swirl in 1/4 lb.
9

butter and minced parsley.
10

Garnish each serving with 1 or possibly 2 jumbo shrimp.
11

Yield: About 20 servings.