| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soup |
6 |
Servings |
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 |
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" <Robert-Miles@usa.net> on Nov 22, 98
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”