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Name: Shrimp and Corn Chowder
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tb Butter; 2 Garlic crushed; 1 pk (30 1/2 ounce) kernel corn; Salt; 2 c Light cream; 1 lb Medium-size shrimp; shelled; 1/8 ts Freshly grated nutmeg; 1/3 c Dry sherry; or to taste; Fresh dill sprigs; optional; 1 c Chicken broth; 1 md Onion chopped

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INGREDIENTS

2 tb Butter
2 Garlic ; crushed
1 pk (30 1/2 ounce) kernel corn
Salt
2 c Light cream
1 lb Medium-size shrimp; shelled
1/8 ts Freshly grated nutmeg
1/3 c Dry sherry; or to taste
Fresh dill sprigs; optional
1 c Chicken broth
1 md Onion ; chopped

Servings

INSTRUCTIONS

1. In 4-quart saucepan over medium heat, melt margarine; add shrimp; cook 3 to 4 minutes until shrimp is opaque and just cooked through. Using slotted spoon, remove shrimp to plate. 2. To drippings in pan add onion and garlic; cook over medium heat 2 to 3 minutes, stirring occasionally until softened. Stir in corn, cream, chicken broth, salt, and pepper. Bring to boil, reduce heat to medium-low; simmer, covered, 5 minutes. 3. Return shrimp to pan; simmer, covered, 2 minutes longer. Remove from heat; process about 3 cups mixture in blender until smooth. Return to saucepan; stir in sherry and nutmeg. 4. If not serving immediately, set aside, covered; reheat, very gently, just to a simmer, taking care not to boil. If desired, serve garnished with dill sprigs. NUTRITION INFO: per serving without garnish: 350 calories (56% from fat), 22 cloves garlic; crushed fat (12 g saturated), 145 mg cholesterol, 550 mg sodium, 25 g carbohydrate (3 g fiber), 13 g protein. % Daily Values: 6% calcium, 8% iron. Formatted and Busted by RecipeLu Posted to recipelu-digest by RecipeLu on Mar 17, 1998

NOTES

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Shrimp and Corn Chowder

2 tb Butter 
2  Garlic crushed
1 pk (30 1/2 ounce) kernel corn 
  Salt 
2 c Light cream 
1 lb Medium-size shrimp; shelled 
1/8 ts Freshly grated nutmeg 
1/3 c Dry sherry; or to taste 
  Fresh dill sprigs; optional 
1 c Chicken broth 
1 md Onion chopped

1. In 4-quart saucepan over medium heat, melt margarine; add shrimp; cook 3  to 4 minutes until shrimp is opaque and just cooked through. Using slotted  spoon, remove shrimp to plate.    2. To drippings in pan add onion and garlic; cook over medium heat 2 to 3  minutes, stirring occasionally until softened. Stir in corn, cream, chicken  broth, salt, and pepper. Bring to boil, reduce heat to medium-low; simmer,  covered, 5 minutes.    3. Return shrimp to pan; simmer, covered, 2 minutes longer. Remove from  heat; process about 3 cups mixture in blender until smooth. Return to  saucepan; stir in sherry and nutmeg.    4. If not serving immediately, set aside, covered; reheat, very gently,  just to a simmer, taking care not to boil. If desired, serve garnished with  dill sprigs.    NUTRITION INFO: per serving without garnish: 350 calories (56% from fat),       22    cloves garlic; crushed fat (12 g saturated), 145 mg cholesterol,  550 mg sodium, 25 g carbohydrate (3 g fiber), 13 g protein. % Daily Values:  6% calcium, 8% iron.    Formatted and Busted by RecipeLu  Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 17,  1998

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Nutrition

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Serving Size: 1 Serving (523g)
Recipe Makes: 8 Servings

Calories: 853
Calories from Fat: 757 (89%)

Amt Per Serving		% DV

	Total Fat 84.1g	112 %
	Saturated Fat 52.3g	262 %
	Monounsaturated Fat 24.2g
	Polyunsanturated Fat 3.1g
Cholesterol 284.8mg		88 %
Sodium 305.2mg		11 %
Potassium 546.4mg		14 %
Total Carbohydrate 17.1g		5 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 16.8g
Protein 11.7g		17 %
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Calories per serving: 853

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