Southern Shrimp Chowder
Source : Adapted from The Complete Book of Soups and Stews by Bernard
Clayton Jr. (Simon & Schuster)
Via The All_Around_Cooking mailer on yahoogroups.com
Serves 6
1/4 pound salt pork, in 1/4-inch dice
1 medium onion, finely chopped
1/2 cup green pepper, in 1/3-inch dice
3 cups boiling water
2 cups potatoes, peeled and cut into 1/2 -inch dice
1 16-ounce can tomatoes, chopped and juice reserved
1 bay leaf
1/2 teaspoon salt, if desired
1/4 teaspoon freshly ground pepper
1 or 2 dashes of Tabasco sauce, to taste
1 1/2 pounds shrimp, cooked, shelled, and cleaned
3 tablespoons chopped parsley
In a medium saucepan, fry the salt pork until crisp, about 8 minutes
over medium heat.
Add the onion and green pepper and sauté until tender, about 10 minutes.
Pour in the boiling water.
Add the potatoes, tomatoes, bay leaf, salt (if using), pepper, and Tabasco.
Bring slowly to a boil, then turn the heat to low and simmer for about
15 minutes or until the potatoes are tender but not mushy.
Add the shrimp and parsley and continue cooking for 3 to 4 minutes.
Remove the bay leaf and discard.
Serve the soup in heated bowls.
Nutrients per serving: calories 252, protein 25g, carbohydrates 16g,
fiber 2g, fat 9g, cholesterol 180mg, sodium 587mg
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