i’ve been out of town. getting some sun. enjoying time with my family. don’t be jealous.

so here is my question? why doesn’t every beach sell chowder? cause they should. i mean, what’s better on the beach then a big bowl of chowder.

how about this, chowder should be available everywhere. every street corner, everywhere. right? right.

but wait, you need hot sauce. come on, you totally do. there is nothing like adding hot sauce to chowder.

what am i thinking, you know what goes great with this, fried freaking chicken. any volunteers out there want to make me fried chicken? how good does that sound. can you tell i’m hungry?

note to self, don’t blog when hungry.

i’m just going to blame everyone on me being hungry. anyone want to meet for lunch?

so anyway, when we got home, i just needed to be reminded of the sun, the beach, anything but snow…


it’s right around the corner i promise. almost spring. almost warm. almost time for the beach. almost time for the pool, almost time to put away the jackets.

so while we patiently wait, why not spoon some of this into your mouth and day dream about the sun.


shrimp and roasted corn chowder

  • 1 tbl of canola oil
  • 2 tbl butter
  • 1 onion minced
  • 1 large carrot chopped
  • 2 stalks of celery chopped
  • 2 small potatoes chopped
  • 2 ears of roasted corn
  • 1 bay leaf
  • 4 cups chicken stock
  • 1 pint of heavy cream
  • 1 pound of shrimp cleaned and chopped
  • 1/4 cup gluten free flour (cup4cup)
  • a generous amount of salt and pepper
  1.  in a large pot melt butter and add oil. sauté onions, carrots and celery for about 5 minutes (add some salt to season). mix every so often.
  2. while the veg cooks, clean your corn and roast directly on your oven (this is assuming you have a gas stove top, this is optional. any corn will work), either way, slice corn off of cob.
  3. to pot, add potatoes, corn and bay leaf, mix add stock. bring to a boil and then simmer for about 20 minutes or until potatoes are almost cooked.
  4. add cream to pot and simmer for another 5 minutes.
  5. take about a 1/2 cup of liquid out of the soup and whisk in flour. mix back into pot and add shrimp. increase heat and cook for another 5 minutes or until shrimp is cooked (which will happen fast) and soup thicken.
  6. taste and add a generous amount of freshly ground pepper and salt.

thank you. your welcome.


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