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White corn & shrimp chowder

¼ cup butter
1 small onion, diced
½ cup celery, thinly sliced
8 cups chicken or vegetable stock
2 medium potatoes, in small dice
2 cups fresh white corn kernels (cut off cob)
1 lb. Bay shrimp
1 cup half and half
1 tbsp. Fresh lemon juice
salt and pepper, to taste
1 tbsp. Fresh Lemon thyme, finely chopped (or a mix of lemon zest and thyme)
1 tbsp. Fresh tarragon, finely chopped
1 tbsp. Fresh chives, finely chopped

Melt the butter in a large soup pot over medium-high heat. Add onion and celery and sauté until translucent but not browned, about 4-5 minutes. Add stock and bring to a boil, then reduce heat to a simmer. Simmer for about 10 minutes, and then add the potatoes. Bring soup to a boil again, and then reduce heat to a simmer one more time. Simmer for another 10 minutes or until potatoes are tender. Add the corn to the soup and simmer a minute or two, then add the shrimp, and the half and half. Add the lemon juice then season the soup with salt and pepper to taste. Allow soup to fully heat but not boil. Serve immediately with the fresh chopped herbs as garnish. Makes 6 to 8 servings.

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