Subj : St. Humphrey 08
To   : All
From : Dave Drum
Date : Tue Jul 06 2021 20:39:12

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Humphrey's Cajun Shrimp & Corn Chowder
 Categories: Seafood, Vegetables, Herbs, Soups
      Yield: 5 Servings
 
      3 tb Butter; divided
      1 lg Onion; diced
      1 tb + 1/2 ts Cajun or Creole
           - spice or seasoning;
           - divided, more to taste
     24 oz Frozen corn
      2 c  Chicken stock; more as
           - needed
      1 c  Bay shrimp
      1 c  Heavy cream; more to taste
           Chopped parsley; garnish
 
  In a large saucepan over medium heat, melt 2 1/2
  tablespoons butter. Add the onion and cook until
  softened and translucent, about 5 minutes, stirring
  occasionally.
  
  Stir in 1 tablespoon Cajun spice, corn and chicken stock
  and bring to a simmer. Cook until the corn is cooked
  through, about 20 minutes.
  
  While the soup is cooking, sauté the shrimp. Season the
  shrimp with the remaining Cajun spice. Heat a large
  sauté pan over high heat, melt the remaining butter and
  quickly sauté the shrimp until warmed through, about 2
  minutes. Remove from heat and move the shrimp to a bowl.
  Set aside in a warm place.
  
  Stir the heavy cream into the soup and heat to a gentle
  simmer. Cook an additional 10 to 15 minutes to thicken
  the soup slightly.
  
  Remove from heat and purée the soup until smooth. Adjust
  the seasoning as needed and stir in additional cream if
  desired. Stir in the cooked shrimp.
  
  Serve the soup garnished with a sprinkling of chopped
  parsley.
  
  Adapted from Humphrey's Restaurant in San Diego.
  
  Servings: 4 to 6
  
  NOTE: Cajun and Creole spice blends can be found in
  the prepackaged spice sections of most supermarkets.
  
  RECIPE FROM: http://articles.latimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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