Mama… watching her in the kitchen & making her shrimp & seafood corn chowder were some of the sweetest moments I can remember.
I’d sit at her small kitchen table (covered with the lovely, floral plastic tablecloth) and color with my 64 pack, until I was asked to stir or whisk at the absolute appropriate time. And yes, it’s about the timing! And... ta-da! With an afternoon of love and care, this amazing pot of corn, potatoes, shrimp and more became a delicacy that lived on for years!
As a lover of music, art, the beach, gardening, flowers, and cooking - she managed to put it all together with such ease for Sunday family dinners, receptions at church and gatherings with the gals! Oh & there was always some jazz or piano or violin coming from the living room on their old time retro stereo & tv cabinet!
I’ve been told I’m lot like my grandma - with my love of the beach, good food, good friends, good laughs, good music, and loving good vibes and sunshine!
Sooo…. I had to include a variation of her Shrimp & Seafood Corn Chowder to the blog! I mean it’s called “Follow the Sunshine” so this one’s for you MAMA!
Just like the comfort of grandma’s hug or a salty breeze drifting in from the shoreline, our SHRIMPY SEAFOOD CORN CHOWDER is that ultimate comfort food you’ll want to make again and again for family and friends!
The bowl arrives warm in your hands, with a sweet aroma, mingling sweet corn, shrimp, potatoes & butter and a hint of cream! It’s thick without being heavy and has that subtle ocean taste from the shrimp & crab that seems to echo the waves of the water.
Each spoonful is not just for the taste but for the feeling—the warmth of sunshine, the sound of the surf, and the love of family and friends that make you cherish every single sunny day!
SHRIMPY SEAFOOD CORN CHOWDER
In a large Dutch oven, cook bacon til crisp, then crumble in small pieces, remove and set aside. Drain grease from pan, leaving a few TBSPs in pan.
Add butter, slowly stirring, til melted.
Add chopped celery & 1/2 of green onions, sautéing them til tender.
Slowly add milk and flour stirring continuously to avoid clumps.
Stir in whipping cream and continue to gently stir.
Add creamed corn, corn and diced potatoes. Slowly adjust temp to a slight boil.
Then, add the deveined and shelled shrimp and crab (or surimi) and boil 3-5 minutes.
Add 1/2 chopped bacon to the pot and turn down to low simmer. Continue to stir frequently.
Serve in small bowls, topped with additional green onion, bacon, and grated parmesan topping.
Add a nice basket of crispy bread for those who want to dip! YUM!
Ingredients:
1-2 TBSPs SUNSHINE DAZE - AMI ISLAND GIRL ROASTED GARLIC BLEND
4 - 6 slices bacon (crispy and crumbled)
1 lb raw shelled & deveined shrimp (I prefer Red Argentine as they taste sweet like lobster!)
1 cup shredded cooked Crab (I sometimes use diced Surimi/Imitation crab)
1/2 stick butter
4 green onions (chopped)
4 celery stalks (chopped)
2 cups milk
2-3 TBSP flour
1/2 c Whipping cream
1 can creamed corn
1 can corn (frozen or fresh works too!)
1 can diced potatoes
Grated parmesan topping
Fresh Loaf of Crispy Bread
