MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Humphrey's Cajun Shrimp & Corn Chowder
Categories: Seafood, Vegetables, Herbs, Soups
Yield: 5 Servings

3 tb Butter; divided
1 lg Onion; diced
1 tb + 1/2 ts Cajun or Creole
- spice or seasoning;
- divided, more to taste
24 oz Frozen corn
2 c Chicken stock; more as
- needed
1 c Bay shrimp
1 c Heavy cream; more to taste
Chopped parsley; garnish

In a large saucepan over medium heat, melt 2 1/2
tablespoons butter. Add the onion and cook until
softened and translucent, about 5 minutes, stirring
occasionally.

Stir in 1 tablespoon Cajun spice, corn and chicken stock
and bring to a simmer. Cook until the corn is cooked
through, about 20 minutes.

While the soup is cooking, sauté the shrimp. Season the
shrimp with the remaining Cajun spice. Heat a large
sauté pan over high heat, melt the remaining butter and
quickly sauté the shrimp until warmed through, about 2
minutes. Remove from heat and move the shrimp to a bowl.
Set aside in a warm place.

Stir the heavy cream into the soup and heat to a gentle
simmer. Cook an additional 10 to 15 minutes to thicken
the soup slightly.

Remove from heat and purée the soup until smooth. Adjust
the seasoning as needed and stir in additional cream if
desired. Stir in the cooked shrimp.

Serve the soup garnished with a sprinkling of chopped
parsley.

Adapted from Humphrey's Restaurant in San Diego.

Servings: 4 to 6

NOTE: Cajun and Creole spice blends can be found in
the prepackaged spice sections of most supermarkets.

RECIPE FROM: http://articles.latimes.com

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