August 25, 2017
Comfort Food, Dinner, Soups/Stews,
Shellfish, Shrimp, Vegetables, Corn, Peppers, North American, Entertaining, Fall/Autumn, Winter, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Low Fat, No Eggs, Spicy more
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"I found this recipe in a free give a way at my Mothers Doctor's office. It's by WebMD."
Mix the shrimp, oil, salt, pepper, garlic powder, and cayenne in a small bowl and set aside to marinate.
Set the corn aside in a small bowl to defrost.
For the chowder, heat a large pot over medium heat, then all the oil. Saute the celery, red pepper, carrot, onion, and garlic for about 5 minutes, or until fragrant.
Add corn, vegetable broth, paprika, salt, and black pepper to the pot. Bring to a slight boil, and then simmer uncovered for about 5 minutes, stirring occasionally.
In a small bowl mix together cornmeal with a couple tablespoons of the soup. Pour it into the pot, stir thoroughly and continue to cook for another 10-15 minutes or until thickened.
Remove from heat and blend the soup to desired consistency.
Add milk, and cook on a low heat until heated through.
To prepare the shrimp, heat a large skillet over medium-high. Add the marinated shrimp to the pan, cooking 2-3 minutes per side until they are opaque with a pink color.
Serve the soup in a bowl topped with the sauteed shrimp and optional garnishes.
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Great soup which we enjoyed! I forgot the carrot but made according to the directions for a very enjoyable dinner complete with bread. This only fed the four of us, but we are big eaters. Thanks for sharing!