Monday, October 4, 2010

Simple Soup Supper

Hey Rachel

You're crazy busy with school, new momhood, etc. so here's an easy recipe you can make ahead on the weekend and then just slurp up for at least two dinners later in the week. Just add some bread and cheese and/or salad, and you're good to go. Microwave here you come!

Shrimp Corn Chowder
serves 4 or so

1 pound shrimp, tails off and deveined
about 1 1/2 cups corn, I used frozen but canned or fresh obviously works
about 32 ounces vegetable broth (or chicken obviously)
1 medium zucchini, cut in half and then cut into 1/4 inch pieces
1 red bell pepper, diced
1-2 cloves garlic, minced
salt and pepper to taste
hot sauce to taste
chili powder to taste

After you've taken care of the shrimp, put a little olive oil in a frying pan with the garlic, shrimp, zucchini, peppers and seasonings. Saute until the shrimp is just done, ie. don't overcook.

Place all of this in a large pot, add the broth (might be more or less than the amount above; it depends on how soupy or stewy you want this to be). Heat and serve.

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