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Sunday, September 4, 2011

Dinner Tonight: Smokey Corn and Shrimp Chowder with Spinach

Dinner tonight was inspired by a recipe I stumbled upon. I love making soups and stews and had an afternoon free of activities, so I decided to cook it up. I don't know about you but I cannot think of a more relaxing activity that blasting the music, and getting your hands dirty in the kitchen, not to mention the fantastic aromatics brewing from soup simmering on the stove. Enjoy!

(Serves 5-6)

  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • jalapeño pepper, seeded and minced
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • Pinch cumin, pepper, garlic powder and salt
  • can cream-style corn
  • 1 package frozen spinach or 3 cups fresh spinach 
  • About 15-20 Jumbo shrimp, thawed 
Melt  butter in a large sauce pan oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5-10 minutes).

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