Corn & Shrimp Chowder
12 Cups vegetable broth (I used 3 thirty two ounce containers of store bought broth)
3/4 lb. Whole Foods Roasted Corn Salad OR just use frozen corn
1 1/2 Cups diced onion (I used already diced & frozen from the store)
I Cup diced celery (I used already diced from the Produce Dept.)
2 Cups Potatoes O’Brian (from your grocery store freezer, the one with peppers)
1 15 oz. can of diced tomatoes
3/4 lb. medium size frozen uncooked shrimp (without tails)
1 tsp. Pittsburgh’s Original Sports Sauce (1/2 tsp for broth, 1/2 tsp for potatoes)
Sprinkle of garlic powder
6 turns of your pepper mill
Salt to taste (I did not add salt)
1. Mix 1/2 tsp of the Sports Sauce into the Potatoes O’Brian after they have thawed out a bit, so they can soak up the Sports Sauce before you put them into your soup pot. (The other 1/2 tsp will just go right into your soup pot)
2. Combine the vegetable broth with the Corn Salad or frozen corn, tomatoes, add onion, celery, Potatoes O’Brian, garlic powder, the other 1/2 tsp of Sports Sauce, 6 turns of your pepper mill, and salt to taste.
3. Simmer on low for 1 hour. If you are using a crock pot, just dial your temp down to Low or Keep Warm – depending on how long it will be before the dinner bell rings!
4. Add the uncooked frozen shrimp about 15 minutes before serving. Be sure to check your shrimp before serving your chowder, to be sure they are cooked. *BUT, if you are using a crock pot, it will take longer for the shrimp to cook, especially if you had your pot only on the Keep Warm mode. So, you may want to use the ‘cooked’ shrimp if you are using a crock pot, so you do not have to worry about the shrimp being fully cooked.
Remember, if you don’t have access to a Whole Foods, or our Pittsburgh McGinnis Sisters Market, use regular/plain frozen corn and it will be just as tasty!