Ever.
Darren and I made it last weekend and it was mmmmmm, tasty.
Unfortunately, after I ate a huge bowl I felt like my throat was kind of scratchy. Even worse, the same thing happened the last time I had shrimp.
And the time before that.
I've come to the realization I am allergic to shrimp.
Sad day. And I don't even really like shrimp.
However, it didn't stop me from eating a bit of the leftovers a couple days later. I think that just goes to show how good good this soup is.
I buy frozen shrimp, so we had to thaw it. (You'll need two cups, chopped.) It's also pre-cooked, which is nice.
You'll want to start chopping the shrimp before you saute the onions and mushrooms. It takes a while to chop two cups.
When the onions are almost done (when they're almost clear) add the shrimp. Saute 3-5 more minutes. Then, add 2 cans cream of mushroom soup, 1 can creamed corn, 1/2 can chicken broth, and some milk until you reach the desired consistency. Also add 1-2 tsp basil and 1/2 tsp garlic powder, and also a little salt and pepper.
Stir it up real nice. Mmm, I'm craving it just writing this post...
Simmer for 15-20 minutes, and add 2-3 tbsp sour cream towards the end. (Serves 4)
I think garlic biscuits are a perfect compliment to shrimp corn chowder, so we made some of those, too. These are similar to Red Lobster biscuits, only not quite as tasty. And I can't figure out why...
Anyway, here's how to make them:
Preheat oven to 450 degrees.
Preheat oven to 450 degrees.
Mix 2 cups Bisquick, 2/3 cup milk, 1/2 cup shredded cheddar cheese, and a considerable amount of garlic powder. I sort of just dump it in there; it's probably about a tablespoon. And I still don't think they're garlic-y enough...
Anyway, mix those ingredients until a soft dough forms and then beat vigorously for 30 seconds. Drop by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes.
Melt 1/8 cup butter and add 1 tsp garlic powder. Brush over warm biscuits before removing from sheet (yield 6-8). Eat warm. And drool over their tastiness.
Enjoy!
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