Sunday, March 27, 2011

One Project Done

I've been trying to catch up on all those "inside" projects that need to be done while the rain delays my working in the garden.  I got the aprons for Mary's family done two weeks ago.  I promised Fred a new pair of summer PJs so I thought I'd get to them.  They were fairly quick as he wanted me to use the same pattern as I did for the winter ones only making shorts and short sleeves.  As I was cutting out the pattern Fred made a comment that it was too bad I didn't have enough fabric to make me a pair too.  Well little does he know that I do but I'll be making a nightgown, not shorts and top.  That's the next project.  Then I have a few embroidery projects and then I can finally get back to my quilting.  By that time hopefully the weather will be cooperating and I can be working early mornings in the garden and afternoons in the sewing room.  Fred brought the boat home this week with Chuck's help so hopefully he'll be spending his days fishing!

I wanted to also share a recipe with you.  This chowder tastes soooooo good and is sooooo easy to make.  I hope you like it as much as we did.

Shrimp and Corn Chowder

2 Tbl butter     1 Cup chopped green onions    1/2 cup chopped red bell pepper
2 Tbl finely chopped serrano chili    1 (4.5oz) can chopped green chiles, undrained
3 Tbl flour    1 1/2 cups milk    1 1/2 cups chicken broth   1/2 tsp salt
1 1/2 cups frozen Southern style hash brown potatoes, diced, thawed
1/2 tsp cumin   1 (15 oz) can Mexi-corn, drained    1 lb peeled and deveined shrimp
2 tbl chopped fresh cilantro

Melt butter in a large dutch oven over medium heat.  Add onions, bell pepper and serano chili to pan; saute 2 minutes or until tender stirring frequently.  Add canned chiles to pan; cook 1 minute.  Add flour to pan, cook 1 minute stirring constantly.  Stir in milk and next 5 ingredients (through corn) bring to boil.  Simmer 5 minutes or until slightly thick.  Stir in shrimp; cook 2 minutes or until shrimp are done.  Remove from heat, stir in cilantro.  Makes about 6 cups.

Now, having said that we only drink skim milk and I didn't want to use that and I always have fat free half and half on hand so I used that.  I also only had jalapenos, (I bought serranos just for this recipe, forgot and used them in something else!)  And I didn't have fresh cilantro so I took 1/2 box of frozen spinach, thawed it, squeezed it dry and put it in at the same time as the shrimp.  Those are the changes I made and we just loved it.  And so so easy!

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