I really love shrimp. I bet my family could live off nothing but shrimp everyday for a year!
It’s one of those things that most folks like. This soup is very flavorful. It’s warm and it’s rich, but not too rich.
It’s close to being chowder but it’s slightly thinner than what I would consider chowder to be.
Also I consider white chowders to have potatoes and this soup uses rice instead.
you want to toss a couple potatoes in instead of the rice it works out great, of course.
Another thing you could do is swap out green bell peppers for red bell us bell peppers for a punch of color.
It is very good served with oyster crackers, or with a nice chunk of crusty bread. Add a salad and you’ve got a nice little supper.
Chef Kendra Nguyen
4 cups water
2 cups chicken broth
2 cups milk
1 ½ cup of frozen corn, thawed
1 pound shrimp, cleaned, deveined, peeled and tails removed
½ green bell pepper, diced
½ medium onion, diced
2 Tablespoon butter
2 Tablespoons flour
1 teaspoon Old Bay Seasoning
¾ cup uncooked long grain rice
Salt and Pepper to taste
Add butter, bell pepper, and onion to a pan, cook on medium for around 4 minutes. Add water, broth, milk and rice. Add a sprinkling of salt and pepper. Turn the heat up to medium high and bring mixture to a boil. Reduce heat to low and cook uncovered for 15 or 20 minutes. Check and see if the rice is done. Add the corn and shrimp, cook shrimp until it turns pink in color. Check and see if you need more salt and pepper.