Chowder head

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.

Advertisements

0 Responses to “Chowder head”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Follow me on Twitter and Instagram

Categories

Flickr Photos

Archives


%d bloggers like this: