Sunday, November 17, 2013

Corn & Shrimp Chowder (Low Country Boil Leftovers)

After our Low Country Boil night we had WAY too many leftovers (hubby tends to get excited when cooking for a party and goes WAY overboard!)

I was at Busch Gardens for the day and was trying to figure out what to make with the leftoevers, without having to go to the store. So off to my phone to search for "low country boil leftover" recipes. Lo and behold I found one on The Non-Dairy Queen. It was for a Shrimp Corn Chowder that she made with her Low Country Boil leftovers.

Hubby gave it 2 thumbs up and told me to save this recipe for the next "we made too much Low Country Boil and now need to use up this food so we don't waste it but don't want just Low Country Boil again" time.

Below is the recipe from Non-Dairy Queen. (slightly adapted since I am NOT dairy Lactose)

Shrimp Corn Chowder

2 tablespoons Smart Balance Light  butter
1/2 cup chopped onion (left over from the boil)
2 tablespoons Bob's Red Mill Gluten Free all-purpose flour
4 cups dairy free milk (I used So Delicious Unsweetened Coconut Milk) milk
2 cups cooked potatoes (left over, diced small)
2 cups corn cut off the cob (leftover)
3 cups shrimp
salt to taste
fresh ground black pepper

Melt the butter in a large pot over medium heat.
Add onion and cook until slightly browned.
Add flour; cook 1 minute, stirring constantly.
Stir in milk slowly while whisking.
Next add the remaining ingredients.
Bring to a boil; cook until thick (about 5 minutes).

*Make sure you bring it to a boil so it will thicken.


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