This recipe is posted in numerous places on the internet. I first made it about 10 years ago. I love shrimp, and I love that this is hearty, satisfying, creamy and easy to make. In case you have never seen the postings, here it is.
BIG BASIL SHRIMP CHOWDER
Ingredients:
2 Tablespoons Butter
2 Stalks Celery, chopped
1 Medium Red Onion, chopped
1/2 Medium Green Pepper, chopped
2 Tablespoons Flour, not chopped (just making sure you’re paying attention)
16 Ounces Clam Juice
2 Cups Water
2 Teaspoons Old Bay Seasoning
1 Teaspoon Dried Basil, crushed
1 1/2 Pounds Large Shrimp, peeled and cleaned*
12 Ounces Frozen Corn
2 Tablespoons Capers
8 Ounces Mascarpone Cheese (This is a must ingredient. It adds so much to the taste.)
Directions:
Heat butter in a 4–6-quart Dutch oven (or large pot). Add the celery, onion and green pepper. Stir over medium heat and cook until tender. Stir in flour to coat. Add the clam juice, water, Old Bay Seasoning and basil. Bring to a boil and reduce the heat. Add the shrimp, corn and capers. Cook for 2 to 5 minutes or until the shrimp are bright pink. Remove from the heat. Stir in the mascarpone until melted.
*You can use 1 pound of jumbo shrimp or 2 pounds of medium or small shrimp.
I serve this over rice with a warmed baguette for dunking up the last juices.
