I have two cups of frozen shrimp stock in the fridge. I would like to make a shrimp and corn chowder - I never have done this before. How do I get started. Is two cups enough liquid - what other liquids should I add. thanks
Creamy and savory, this summer corn chowder is loaded with sweet kernels of corn, as well as chunks of smoky bacon and tender potato. Pureeing some of the corn helps intensify the soup's velvety texture (heavy cream and milk don't hurt, either). Read more.