When you think of chowder, do you think of comfort food and cool nights? I think of late summer, because that’s when corn is at its bountiful best. So why not grab your bumper crop of corn and give this super-fresh version a try?
Sarah’s Tip of the Day:
Watch the video for my tips on when to add the shrimp (no overcooked crustaceans!) and how to make the soup thick without using any flour. I’ll also tell you how to know exactly when to turn down the heat on the soup.
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Recipe Ingredients:
2 tablespoons unsalted butter
1 small yellow onion, diced small
2 cups corn kernels (from 3 ears), cobs reserved
4 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (5 cups)
Salt and pepper
5 cups whole milk
1 pound medium shrimp, peeled and deveined
1/4 cup thinly sliced fresh basil leaves, plus more for serving
Crusty bread (optional)
Get the recipe:
http://www.marthastewart.com/903195/shrimp-chowder
Nutritional Info:
Per serv (makes 8): 369 cal; 9 g fat; 24 g protein; 56 g carb; 6 g fiber
More Seafood Recipes: http://full.sc/P0u643
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Shrimp Chowder | Everyday Food with Sarah Carey
http://www.youtube.com/user/everydayfoodvideos