Corn-shrimp chowder

  • 1/2 small onion, chopped
  • 2 tablespoons minced green pepper
  • 2 tablespoons fat
  • 1/2 cup diced raw potato
  • 1/2 teaspoon salt
  • dash pepper
  • dash paprika
  • 1 1/2 cups boiling water
  • 1 1/2 cups corn – frozen, cut from cob, or canned whole kernel corn
  • 1/2 cup or more cooked shrimp or crabmeat
  • 1 1/2 cup milk
  1. Saute onion and green pepper in fat in large sauce pan 5 minutes.
  2. Add potatoes, corn, seasoning, and boiling water. Boil until potatoes are cooked.
  3. Add fish and milk. Bring to boil and serve.

Lillian Davis Goucher’s recipe box.

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1 Response to Corn-shrimp chowder

  1. Nancy says:

    Steve and I made this Friday — a quick, good, end of the week dinner. We used 8 oz. of crabmeat, 1/3 cream and 2/3 milk, and added a sprinkle of Old Bay Seasoning.

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