Wednesday, November 16, 2011

Re/Pa* Corn and Shrimp Chowder(ish)

*Refrigerator/Pantry

Before every major food-related holiday, I get the urge to purge refrigerator and pantry.  Don't get me wrong, we don't waste food.  Sometimes, however, items get pushed to the back of the freezer, refrigerator or pantry where they languish until way past their prime.  Just a few days ago, The Pharmacist (aka The Baker) pulled an item from the refrigerator and asked "What is this?".  "Um, (turning it over in my hand) that's penicillin.  Can you find a use for it?"  I thought it was a clever response!  It's times like this that I really miss the boys.  They could always find something in that refrigerator to turn into a science project.

I first started with the pantry checking dates.  There are always a few items that I wonder how they got there and why.  The pantry check turned up an eight-ounce can of creamed corn.  Since I rarely purchase canned corn and never creamed corn, I figured it must have been a mistake.  There were a few potatoes that were starting to grow new potatoes and one lonely medium sized onion.

Moving on to the freezer, a dozen extra large shrimp came into view along with a quart container of chicken stock.  An idea came to mind for a shrimp chowder.  I added a large clove of crushed garlic and a few parsley sprigs that were clinging to life in the garden.

It was a good bowl.
  


Re/Pa* Corn and Shrimp Chowder

1 quart of chicken stock
1 medium onion, finely chopped
1 tbsp canola oil
1 large crushed garlic clove
2 medium potatoes, peeled and diced
1 8-oz can of creamed corn
12 extra large shrimp, cut into thirds
1/4 cup heavy cream
parsley

1.  Reduce the stock to about three cups.
2.  In a small saute pan, cook the onion in the oil until translucent--about five minutes over medium heat.
3.  Add the crushed garlic and saute for one minute.  Add all to the stock along with the potatoes and creamed corn.  Simmer until the potatoes are tender.  About fifteen minutes.
4.  Just before serving, stir in the shrimp and heat until they are pink--about five minutes.  Remove the garlic clove.  Stir in the heavy cream.
5.  Sprinkle with the parsley leaves.

ENJOY!