Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, August 17, 2008

Shrimp & Corn Chowder

Oh My! I got this recipe from my new friend, Christine, in New Orleans. She runs the GumboYaYaBaby blog. I knew the recipe sounded yummy, but when I tried it today - my expectations were so blown away. This is FANTASTIC. Christine's recipe calls for crawfish, which is not readily available in Oregon. So, I substituted shrimp. Get ready to have your socks knocked off by this very tasty chowder!

Ingredients:

1 medium onion, chopped
1 bunch of green onions, sliced
1 bell pepper, chopped finely
1 lb. shrimp or if you can get them - crawfish tails
1 stick butter
2 bouillon cubes (I used Chicken, Christine uses Vegetable)
2 cans cream corn
4 cans cream of potato soup
1 qt. milk to thin
2 tsp Tony Chachere’s Creole Seasoning
Salt, pepper to taste


Directions:

1. Melt butter in large pan.

2. Saute onions & bell peppers in butter. Add 1 tsp of Tony’s.

3. Add shrimp or crawfish before onions are completely wilted. Stir to combine.

4. Add remaining ingredients, including second tsp. of Tony's.

5. Add more milk if necessary to thin.

6. Cook on low for about 20 minutes. Taste for seasonings. Add more salt, pepper & Tony's to taste.Posted by Picasa

5 comments:

nolablossom said...

Gosh, such praise! Perhaps I should try substituting with shrimp too! Actually this recipe is from my husband's mom, Susan, so accolades to her too! Thanks for giving this recipe a whirl! I'm glad you are adding it to your collection! It's so darn easy, isn't it??

The Christian Family said...

This agrees with your saying, "You know it's a good recipe if it starts with a stick of butter."
— Paula Deen
Looks and sounds delicious!
A

Raven said...

Boy that looks yummy. Lots of delicious looking food here. Good thing I just ate. I like your quotes along the side bar.

Heather said...

most definitely be on our menu sooner than latter

Anonymous said...

First the music is great, secondly we have a friend from Larose, La that claims her shrimp and corn chowder is the best, her is very good but this is as good. We used crawfish this time and can't wait to try the shrimp. Thanks for the site!

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