Fresh Corn and Shrimp Chowder

Photo: Kendra

Ingredients

3 tablespoons butter

1 cup diced celery

1 cup diced yellow onion

Kernels from 4 to 6 ears of fresh corn

4 cups diced peeled russet potatoes

8 cups water

2 teaspoons salt

1/2 teaspoon freshly-ground black pepper

1/2 cup diced red bell pepper

1/2 pound shrimp (to 1 lb) salad size or larger cut small pieces

1 cup half-and-half

Preparation

In a 3-quart saucepan, melt the butter. Add the celery, onion and red peppers and saute until the onion is limp, 3 to 4 minutes. Add the corn and saute for 3 more minutes.

Add the potatoes, water, salt and pepper. Cover and simmer until the potatoes are very tender and beginning to disintegrate. Add shrimp and let simmer for 2 more minutes. Do not over cook, or the shrimp will be tough. Add half-and-half and bring back to a simmer. Remove from heat and correct seasonings.

Serve with a sprinkling of minced fresh parsley and an additional pat of butter on top.

This recipe yields 6 to 9 servings.