Anyhow, don't you worry I didn't make this today during the Harry Potter-athon. Just found the time to post.
Seafood & Corn Chowder
(recipe from Soups Magazine)
1 14 ounce can chicken broth
1 cup sliced celery
1 cup chopped onion
1/2 cup sliced carrot
1 14.75 ounce can cream-style corn
1 cup whipping cream
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
1 pound peeled, de-veined cooked shrimp
- In a medium saucepan, combine broth, celery, onion and carrot. Bring to boil; reduce heat. Cover & simmer for 20 minutes or until vegetables are tender. Cool slightly.
- Place half of the broth mixture in a blender or food processor. Cover & blend until smooth. Transfer to a bowl. Repeat with the remaining cooked mixture. Return all of the mixture to saucepan.
- Stir in corn, cream, thyme, black pepper and a dash of hot sauce. (I used Cholula but you may like Tabasco). Bring to boil; reduce heat. Stir in shrimp and heat through.
One thing I did not show was all of the stupid chopping that I had to do. I am horrible with a knife so that part was tedious for me. Other than that. Pretty easy!
Oh, and while it was delicious on day 1, it was so much better the next day! And, yes, I ate the cream! Ooops!