Our summer was not the best for tomatoes and corn. What was available was delicious and we had many feasts featuring both. Alas, there was no corn to "put by" in the freezer. Summer squash did not produce in abundance either. That means there is no ratatouille stashed away for our winter dining pleasure. As Scarlet would say "Oh, well, there is always next year". At least she said something like that.
I have had this recipe for years. It could have originated with Eve for all I know. The bowl was quite satisfying on a recent blustery evening.
Corn and Shrimp Chowder
1 quart of chicken stock
1 medium onion, finely chopped
1 tbsp canola oil
1 large crushed garlic clove
2 medium potatoes, peeled and diced
1 8-oz can of creamed corn
12 extra large shrimp, cut into thirds
1/4 cup heavy cream
1. Reduce the stock to about three cups.
2. In a small saute pan, cook the onion in the oil until translucent--about five minutes over medium heat.
3. Add the crushed garlic and saute for one minute. Add all to the stock along with the potatoes and creamed corn. Simmer until the potatoes are tender. About fifteen minutes.
4. Just before serving, stir in the shrimp and heat until they are pink--about five minutes. Remove the garlic clove. Stir in the heavy cream.
5. Sprinkle with the parsley leaves.