Shrimp and Corn Chowder
My entire family loves this. As a matter of fact, at big events I always get volunteered to make a large pot of it. It's easy, and everyone will ask for seconds.
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- 1
In a large pot, melt your butter on medium heat and add your cubed potatoes and chopped onion. Sauté on low/medium heat for approximately 15 minutes.
- 2
Add chicken stock, crab boil seasoning and bring to a boil. Add your corn.
- 3
Reduce heat back to medium/low and add entire pint of heavy whipping cream, stirring until fully mixed. Simmer on low heat for about 10 minutes, making sure your heat is not so high that it sticks.
- 4
And your shrimp last. If you're feeling adventurous, also add a 16 oz. container of lump crab meat.
- 5
Allow your chowder to cook on a low heat for about 15 minutes.
- 6
Garnish with parsley flakes and serve in small bowls.
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