Be wise. Be brave. Be tricky. (slithytove) wrote,
Be wise. Be brave. Be tricky.

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Shrimp and Corn Chowder

----- Exported by Krecipes v1.0-beta1 [Meal-Master Export Format] -----

      Title: Shrimp and Corn Chowder
 Categories: Shellfish, Soups, Seafood
   Servings: 8 cups

      1    tbsp butter
    1/4 lb bacon; diced 1/4 inch
      1    onion, medium; diced 1/4 to
           -1/2 in.
      1    green pepper; diced 1/4 to
           -1/2 in.
      1    clove garlic; diced finely
      1    stalk celery; diced 1/4 inch
      1 c  frozen corn
      2 c  potato, boiling; diced 1/4
      1    bay leaf
      1 lb shrimp (raw, medium-size);
           -chopped 1/2 inch
      8 oz clam juice
      2 c  Half and half
      1 c  chicken broth
    1/4 c  flour
    1/4 c  vegetable oil

 To make the roux: combine vegetable oil and flour and cook gently over low heat
 for six minutes, taking care not to brown the flour.
 Peel potatoes and shrimp. Chop vegetables, shrimp and bacon. Saute bacon in
 butter over medium heat until golden. Add onion, pepper, celery, garlic, corn
 and bay leaf, and saute on medium-low heat until onion is transparent, about
 six minutes. Add potatoes with constant stirring. Add shrimp and lightly
 saute. Add clam juice and half and half. Add roux. Bring with a boil with
 frequent stirring, and simmer over low heat for 10 minutes. Correct the
 seasoning. (1 1/2 tsp salt and 1/4 tsp pepper works for me,)


This is derived from a recipe by James Leeming of Dickie Brennan's Steakhouse in New Orleans. It was originally on a Crescent City Farmers Market page, which in turn was linked from The Creole and Cajun Recipe Page, (thanks for whoever linked to there from cooking). The CCFM link is now dead, but I tracked down a copy on the Wayback Machine.

The original recipe used heavy cream, and twice as much flour and vegetable oil for the roux, resulting in a chowder with the consistency of library paste, that was suicidally rich. Too rich for me, anyway. I've also substituted some clam juice and chicken broth for water called for in the original, for more shellfish taste and a little extra savoriness. I really like the result. Rich, tasty, warming comfort food for the winter. Winter and soup. Perfect together.

BTW, this is the first time I've used Krecipes, a recipe database for Linux that appeared in the Debian etch repos a few months ago. It's still a little rough around the edges, and doesn't play nicely with Imperial measurements, but I like it. Beats my old DOS Meal-Master under Wine, anyway.



meaning: plaster, coat, paint

塗り物 == nurimono == (noun) lacquerware, painting, coating
塗料 == toryou == (noun) paint, painting material

Left upper radical is a radical form of 'water', here meaning 'river'. Bottom radical is 'earth' (土). Right upper radical is 'ample/excess' (余). This character originally referred to a river flooding, and the coating of mud that left on the land. It now refers to other kinds of coating, such as paint, lacquer, and plaster. Henshall suggests as a mnemonic: 'Excess river water leaves coating of earthy mud.'

Info from Taka Kanji Database
List of compounds including this character from Risu Dictionary

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