I’m so excited to be back on the Scene and sharing recipes, entertaining tips, and some of my favorites with you! This recipe, like so many of mine, was shared by a sweet friend and has quickly grown to be a favorite. It smells amazing as it is cooking.
There isn’t a question I dread more than “What’s for dinner?” after a long day. And, I’ll have to admit I am not the best meal planner. I have good intentions, but sometimes my plans don’t work out! Soup is always a favorite, especially during the colder months. From start to finish, this recipe took me about 30 minutes – just the perfect amount of time to change clothes, do a couple chores around the house and grab a glass of wine!
Big Basil Shrimp Chowder
2 tablespoons butter
2 stalks celery, chopped
1 red onion, chopped
½ green pepper, chopped
2 tablespoons flour
16 oz. clam juice
2 cups water
2 teaspoons Old Bay seasoning
1 teaspoons dried basil
1 ½ lb. large shrimp, peeled
12 oz. frozen corn
8 oz. mascarpone cheese
Heat butter in a 4-6 quart Dutch oven.
Add celery, onion and green pepper; stir 5 minutes over medium heat.
Stir in flour to coat.
Add clam juice, water, Old Bay seasoning and dried basil. Bring to a boil. Reduce heat.
Add shrimp and corn. Cook 2-5 minutes or until shrimp are bright pink. Remove from heat.
Stir in mascarpone.
Garnish with fresh basil leaves. Serve with a warm, crusty bread!
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Nancy is the director of marketing, outreach and special events for Christian Homes & Family Services. She was on the original Abilene Scene team and is excited to be back helping with Abilene Eats. She loves cooking and entertaining – especially for friends!
