I brought Bawston home

Sunday, April 10, 2016

Hey Flashers! 

After a whirlwind week in the office I had some changes to work out. A trip to STL got scrapped in the fray, so I made an attempt to hit up the North Shore Author Signing up in Peabody, MA, just outside of Boston to surprise two of my author BFFs, M. Stratton and L.B. Dunbar. Well as fate would have it, those plans got jacked too *sad face* so I decided to bring a little Bawston home since I couldn't attend. 

Look at those beautiful books! 
The soup was good too!

Nothing better than some homemade Shrimp and Corn Chowder followed by reading up from Besties. Check out their links here and my recipe for this family approved soup below. 

M. Stratton: 

L.B. Dunbar: 
Shrimp and Corn Chowder Soup Recipe

A bit of chopping but totally worth it.


2-3 teaspoons unsalted butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped (reserve a small amount for topping later)
several cloves of fresh garlic chopped
3 cups diced potatoes (I used yukon gold)
3 cups corn (frozen or fresh if you can get it) 
3 sprigs thyme (fresh)
2 bay leaves (fresh or dried)
kosher salt & freshly ground pepper
2 tablespoons all-purpose flour
1 quart low-fat milk
1 pound medium shrimp, peeled and deveined
1 cup chicken stock or water
paprika, for sprinkling
red pepper flakes to taste

It smells so good it's hard to not taste test often.


Melt the butter in a large soup over medium-high heat. Dump in the celery, scallions, garlic, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and pepper. Cook and stir for 3-5 minutes. Stir in the flour until incorporated (this will be your rue), about 2-3 minutes. Stir in the milk, then cover and bring to a boil. Uncover and reduce the heat to medium low and simmer gently until the vegetables are tender, about 8 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.

Transfer about 1/3 of the mixture to a blender and puree until smooth. Return to the pot and simmer over medium-high heat. If it's too thick add the chicken stock or water to thin the soup to the desired consistency. Stir in the shrimp and cook until opaque, about 4 minutes. Season with additional salt to taste. Spoon into bowls, sprinkling with paprika, red pepper flakes, and fresh scallions. The recipe makes about 4-6 healthy portions and refrigerates well for a few days in the fridge, although it's usually gone before it gets put away. ENJOY!

m.c. cerny


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