Cream Chickenshrimp Corn Chowder |
|
 |
Prep Time: 0 Minutes Cook Time: 200 Minutes |
Ready In: 200 Minutes Servings: 8 |
|
Was making a corn & chicken chowder and thought, wonder what shrimp would taste like it this, What a great flavor combo Ingredients:
8-10 chicken drumsticks (legs) |
2 cans of condensed cream of chicken soup |
1 (14.75) can cream style corn |
1 (14 oz) chicken broth |
3 carrots chopped into small cubes |
1 onion choppped fine |
1 red pepper chopped into small cubes |
1 cup frozen or drained can corn |
1/2 cup water |
seasonings |
1/2 tsp tarragon |
1/2 tsp thyme |
1/2 tsp rosemarry |
salt & pepper to taste |
1 tsp paprika |
12 oz. sour cream |
1 bag (100-150) cooked shrimp |
1 tsp dill weed |
2 tsp garlic powder |
salt & pepper to taste again |
Directions:
1. in Crockpot, add chicken legs, chicken soup, cream style corn, chicken broth, carrots, onion, pepper, corn, and water.
2. Add seasonings (tarragon-paprika)
3. Cover and cook on high 1 hour and then lower for 2 more hours
4. Remove chicken and take meat off bones
5. Pour chowder in to large stock pan
6. Bring to boil over medium low heat,
7. Remove some broth and whisk with sour cream
8. Add back to pan, whisking till incorporated
9. Add shrimp and dill weed-salt & pepper
10. If you want it thicker, I removed some broth and whisked with either cornstarch or tapicoa starch and put back into pan, whisking.
11. If too thick, add some milk, (not too much-add some, whisk and check consistency, adding only till what you want in thickeness)
12. Add 2 tbsp butter
|
|