Meal: Shrimp and Corn Chowder
Servings: 2
Prep Time: 30 minutes
Ingredients
1 tbsp butter
1 onion, chopped
11 oz can corn
2 tbsp lemon juice
1 1/4 cup fish stock
4 oz cooked, peeled shrimp
1 1/4 cup milk
2 tbsp light cream
salt and black pepper
Directions
1. Melt butter over medium-high heat in a saucepan.
2. Add onion; saute until translucent.
3. Add half the shrimp, the lemon juice, the stock, half the corn, and all liquid from can of corn.
4. Cover and simmer for 15 minutes.
5. Puree soup in a food processor or blender.
6. Return soup to pan.
7. Chop remaining shrimp; add to soup with milk, remaining corn, and cream.
8. Season to taste with salt and pepper.
9. Cook gently 5 minutes or until reduced sufficiently.