Fried Potato Corn Chowder with Shrimp

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Its that time of year again for soups, stews, chili and chowder. 


I made this recipe last year for the first time for a soup day at work.  It went over so well it is part of my cool weather comfort dinners.  I usually make this if I have leftover mashed potatoes.  If you don't want to make a batch or just want to save time use the ones from the fridge section at the grocery store..this tastes better the second day.


Recipe:

1 onion chopped

8 potatoes peeled and cut into small pieces

4 ears of corn roasted in oven,  cut off the cob

4 cups whole milk

2 cups water

1 package of mashed potatoes from the fridge section at grocery store. 

2  tablespoons powder chicken bouillon

1/4 cup of sherry

4 tablespoons butter

2 pounds of med shrimp peeled, cut in half. 

1 cup shredded swiss cheese

Sautee the onions in 1 tablespoon of butter until soft.  Add cooked onions, milk, mashed potatoes,  bouillon, and corn to Dutch oven or Crockpot turn on low.


Melt remaining butter in fry pan add potatoes and fry till golden brown add a little salt and pepper,  when they are fork tender add them to the pot.  Put top on Dutch oven or Crock and cook on medium to low heat for 1 hour.  Stir often.  Add shrimp, sherry.  Cover and cook for 1/2 hour.  Turn temperature off and stir in cheese.  Serve warm with hot rolls or corn bread..




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