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.