Shrimp - Corn Chowder

Photo: flickr user stu_spivack

Ingredients

1/2 pound butter

1 cup chopped crisp bacon

3/4 cup shredded carrots

2 lg. diced potatoes

16 corn; if frozen, defrosted; if fresh, blanched

1 cup Fresh Italian parsley

Salt, pepper, cayenne

1/4 pound butter

2 cups chopped raw shrimp

1 1/2 cups minced celery

2 qts. water, chicken or seafood stock

1 cup flour (optional)

2 tablespoons lemon juice

1 tablespoon marjoram

1 qt. cream

Jumbo boiled shrimp

1/4 cup white wine

Preparation

Melt 1/2 pound butter and saute shrimp, crushed bacon, celery, and carrots. Stir in flour and cook 2 to 3 minutes. Add water and wine to make a thin sauce. Add diced potatoes, corn, lemon juice, marjoram, salt, pepper, and cayenne. Simmer about 1 hour. Add cream and bring almost to a boil. Just before serving, swirl in 1/4 pound butter and chopped parsley. Garnish each serving with 1 or 2 jumbo shrimp. Yield: About 20 servings.