Acequia

Acequia Winery

Acequia

Acequia Winery

Acequia

Acequia Winery

Acequia

Acequia Winery

Acequia

Acequia Winery

Acequia

Acequia Winery

Acequia

Acequia Winery

Acequia

Acequia Vineyards

Acequia

Acequia Vineyards

Shrimp and Corn Chowder

Feb - 11 2012 | no comments | By

Shrimp and Corn Chowder

Here’s a great recipe for our Chardonnay from The Pink Adobe Cookbook by Rosalea Murphy.
6 cups chicken stock
3 pounds medium schrimp, shelled and deveined
4 slices of bacon
1 tablespoon of butter
1 cup chopped celery
3/4 cup of chopped onion
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
2 cups corn kernals scraped from 4 ears of fresh corn or 1 16 oz package of frozen corn
t tablespoons cornstarch
1 cup cold milk
1 medium carrot thinly sliced
1/2 tsp. tabasco
salt and freshly ground pepper to taste
1 cup heavy cream
In a large 3 to 4 quart heavy pot, bring 3 cups of chicken stock to a boil. Add shrimp and return to a boil for 2 minutes until shrimp turns pink. DO NOT OVERCOOK. Remove shrimp with a slotted spoon and reserve brouth. Reserve 24 shrimp and liquefy remaining shrimp in a blender with remaining 3 cups of cold chicken stock. Ina seperate skillit, fry bacon until crisp. Drain on a paper towel and reserve for garnish. Add butter to bacon grease and saute’ celery, onion and peppers for 2 to 3 minutes. Add liquified shrimp to the hot reserve brouth. Add corn and carrots. Cood for 2 minutes stiring constantly. Add sauted’ veges to shrimp mixture. Disolve cornstarch in milk and add to mixture. Bring to a boil and cook for 2 minutes. Add Tobasco, salt, pepper, and heavy cream and blend together throughly. Place 4 shrimp in each of 6 bowls, cover with chowder, and sprinkle with bacon.