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Corn and Shrimp Chowder View Larger

Corn and Shrimp Chowder

Ingredients:

  • 1 package Stonewall Kitchen New England Corn Chowder
  • 7 cups low salt chicken broth
  • 3 potatoes, such as Yukon Gold, cut into 1/2-inch dice
  • 1 pound uncooked small shrimp, cleaned and de-veined
  • 1/2 teaspoon Stonewall Kitchen Maine Seafood Rub
  • 1 teaspoon celery salt
  • 1/2 cup fresh dill, minced
  • 2 Tablespoons unsalted butter
  • 1/4 cup shallot, finely minced
  • 1 teaspoon finely minced fresh garlic
  • 1 cup heavy cream
  • 1 lemon
  • 1/4 teaspoon cayenne pepper

Directions:

  1. In a large pot, bring the chicken broth and potatoes to a boil.
  2. Add the soup mix and reduce to a simmer. Cover the pot and simmer for 30 minutes.
  3. Meanwhile, in a medium skillet, melt the butter and sauté the shallot and garlic over medium heat until just softened and beginning to brown.
  4. Toss the shrimp with the Maine Seafood Rub.
  5. Increase the heat and add the shrimp and sauté until the shrimp begin to brown (about 3 minutes).
  6. After the soup has simmered for 30 minutes, add the heavy cream, dill and celery salt.
  7. Return to a simmer and add the shrimp, garlic and shallot mixture. Taste for seasoning and add the cayenne and a small squeeze of lemon juice.
  8. Serve with Cheddar Chive Biscuits.

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