I found a shrimp corn chowder recipe in this (next) month's issue of Real Simple. It looked fine but it didn't look quite as good as my trusty lobster corn chowder recipe from Williams-Sonoma. The recipe can be found on the Williams-Sonoma site.
This chowder ideally should be made at the height of summer when both corn and lobsters are plentiful but I did not want to wait for summer so I decided to make a few substitutions to the original recipe. I used frozen sweet corn kernels and shrimp instead of the ears of corn and lobster. The chowder still tasted pretty good without the corn cobs and lobster. I made the stock using homemade chicken stock, shrimp shells and the legs from the lobster I bought for the curry.
I served it with a nice crusty sourdough.
This chowder ideally should be made at the height of summer when both corn and lobsters are plentiful but I did not want to wait for summer so I decided to make a few substitutions to the original recipe. I used frozen sweet corn kernels and shrimp instead of the ears of corn and lobster. The chowder still tasted pretty good without the corn cobs and lobster. I made the stock using homemade chicken stock, shrimp shells and the legs from the lobster I bought for the curry.
I served it with a nice crusty sourdough.
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