I took the heap of shells leftover from making the delicious pan-barbecued shrimp from The Essential New York Times Cookbook and made shrimp stock.
Recent excess of enthusiasm at the Greenmarket had left me with patty pans, corn (half of which got shucked and frozen), red peppers, thyme, and onions, all of which, along with the shrimp stock, went into corn chowder.
I’ve been doing this thing lately where I pile a bunch of lump crab in soup bowls and then ladle chowder on top. It’s a winner.
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