Recipe - Jims Corn Shrimp Chowder

1 Can whole kernel corn
with liquid
1 Can creamed corn
1 Green pepper, minced
1 Onion, minced
2 Strips bacon
2 cup Milk
One fourth cup Instant potatoes
One half pound Shrimp, cooked
Pepper
Garlic powder
Dried basil
Bouquet Garni

Dice bacon, heat a soup pot and saute the bacon, green pepper onions, along
with bacon, until onions and green pepper are tender. Pour in milk and cans
of corn. Bring to a simmer. Stir in potatoes to thicken. Once thickened,
add cooked shrimp and use seasonings to taste.

This one was really ingenious. I would have never thought to use instant
potatoes to thicken instead of using flour or cornstarch. The potatoes
really add some flavor and do a great job of thickening.

Source: Omalia Cooking School "Hot or Cold Soups" Steve Dillback
Instructor

Typos by Jim Kirk captain@iquest.net
Posted to MMRecipes Digest V4 #259 by Jim Kirk captain@iquest.net on Oct
01, 1997