Friday, August 28, 2015

Using What You've Got..

Last night Brenda was late and I had a way too long of a nap after work. Groggy and knowing dinner would be expected regardless, I was searching for anything I could whip up considering I had take nothing out and it was meatless day so I took inventory:

3-4 cups corn off the cob, cooked
1 pound frozen shrimps, med
3 hamburger buns, getting stale

I searched one of those website for a recipe but Corn Chowder came to mind so I set out to turn these disparate ingredients into dinner.

Corn Chowder

2 T butter
2 T flour
3-4 cups skim milk
3-4 c corn
1 t thyme
1 t chipotle powder
1/2 c cream
3/4 cup shredded cheese
1/2 t tumeric for extra color
Salt and pepper

I made a roux with the butter and flour, cooking it till pale gold then adding the corn to give it a bit of color. To this add the milk and allow to thicken. I used the immersion blender to make a smooth soup with some rough cut corn and added the rest of the spices.


I cubed the hamburger buns and placed them in a skillet with 1 T butter and a good glug of olive oil. Sprinkled the whole thing with Garlic salt and Parmesan and allowed them to toast, shaking the skillet frequently.

I added the shrimp to boiling water, peeled them and chilled.

Serve the chowder with croutons and float a few shrimp on top. 

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