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Saturday, February 3, 2018

Since the weather is staying decidedly on the cold side soup is on so I made Cajun Shrimp and Corn Chowder last night for dinner and I had to stop myself at one serving whereas DH happily made it through two. This is easy to put together and the following are my notes: I usually keep Wild Caught Key West Pink shrimp raw and shell on in the freezer for a go to meal and just put them in a colander with cool water running while I peel them; I used two peppers versus one and a rather large sweet onion and how could I resist but to use two heads of garlic (sorry, but I gave up celery years ago so I left that out). The best corn I have found is Butter Kernel SuperSweet Corn Harvest Select in a can and two cans were drained and added. We grow Ozette potatoes which are a great heirloom fingerling so I used a pound and experience has taught me to cook the potatoes first so I boiled them until done before adding them to the soup. https://www.slowfoodusa.org/…/a-potato-with-a-past-the-maka… In regards to spices I had no thyme to be had so I used a total of 3 teaspoons Cajun seasoning, 1 teaspoon on the shrimp and two for the soup itself and it had the perfect amount of heat. Finally, I am not a pepper person so I don't use it and I never add salt to the soup instead opting for individual bowl addition to the eaters preference. This is a keeper and really hit the spot on a cold February night. The recipe link is here https://spicysouthernkitchen.com/cajun-shrimp-and-corn-cho…/