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Name: Harvest Corn Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 6 Ears corn shucked; 18 lg Shrimp; 1 lg Onion; 2 lg Tomatoes; 1 qt Heavy cream OR half/half; 1 ts Salt or to taste; 1/2 ts Black pepper or to taste; 2 tb Cornstarch; 3 Green onions sliced thin

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INGREDIENTS

6 Ears corn shucked
18 lg Shrimp
1 lg Onion
2 lg Tomatoes
1 qt Heavy cream OR half/half
1 ts Salt or to taste
1/2 ts Black pepper or to taste
2 tb Cornstarch
3 Green onions sliced thin

Servings

INSTRUCTIONS

The night before or early in the day when you plan to serve this soup, heat your grill to medium, add some wood chips and grill the corn. Peel the shrimp, devein if desired and grill about two minutes per side. Cut the onion in thick slices and grill until translucent. Cut the tomatoes in half and grill cut side down until blackened. Cut the corn kernels off the cobs directly into a saucepan and scrape the cobs into the pan also. Dice the grilled onion and and to the pan. Add the cream OR half and half, salt/pepper to taste. Simmer about 20 minutes. At serving time, mix the cornstarch with a little water and stir into the chowder. Bring to a boil. Dice the grilled tomatoes and add them to the soup along with whole smoked shrimp, bring soup back to a boil and serve. Top each bowl with green onion slices. Washington Post August 28, 1996 == Courtesy of Dale & Gail Shipp, Columbia Md. == Posted to MM-Recipes Digest by "Rfm" on Nov 22, 98

NOTES

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Harvest Corn Chowder

6 Ears corn shucked
18 lg Shrimp
1 lg Onion
2 lg Tomatoes
1 qt Heavy cream OR half/half
1 ts Salt or to taste
1/2 ts Black pepper or to taste
2 tb Cornstarch
3 Green onions sliced thin

The night before or early in the day when you plan to serve this soup, heat  your grill to medium, add some wood chips and grill the corn. Peel the  shrimp, devein if desired and grill about two minutes per side. Cut the  onion in thick slices and grill until translucent. Cut the tomatoes in half  and grill cut side down until blackened.    Cut the corn kernels off the cobs directly into a saucepan and scrape the  cobs into the pan also.  Dice the grilled onion and and to the pan. Add the  cream OR half and half, salt/pepper to taste.  Simmer about 20 minutes.    At serving time, mix the cornstarch with a little water and stir into the  chowder.  Bring to a boil.  Dice the grilled tomatoes and add them to the  soup along with whole smoked shrimp, bring soup back to a boil and serve.    Top each bowl with green onion slices.    Washington Post August 28, 1996    == Courtesy of Dale & Gail Shipp, Columbia Md. ==    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Nov 22, 98

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 6 Servings

Calories: 46
Calories from Fat: 5 (11%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 31.9mg		10 %
Sodium 422.5mg		15 %
Potassium 209.5mg		6 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 4.4g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 46

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