Shrimp & Butternut Squash Chowder

- Shrimp & Butternut Squash Chowder-

Ingredients:

·         2 cups chicken broth

·         1 cup heavy cream

·         1 tablespoon of butter

·         2 teaspoons Adobo

·         1 teaspoon red pepper flakes

·         1 teaspoon paprika

·         1 teaspoon sage

·         1 teaspoon thyme

·         1 teaspoon ground mustard

·         1 teaspoon ground black pepper

·         2 14 oz cans of corn (or fresh corn removed from 2 ears)

·         2 cups butternut squash, peeled and cubed

·         1 lb large cooked shrimp

·         ¼  cup lemon juice

·         ½ cup olive oil (1/4 for shrimp and ¼ for sauteing vegetables)

·         1/4 cup cilantro

·         ½ of an onion, chopped

·         4 cloves of garlic, minced

·         2 bay leaves

·         1 cup Parmesan cheese (optional)

·         ¼ cup on scallions (optional)

·          2 teaspoons sofrito (optional) 

Directions:

Preheat oven to 375 degrees. Thaw shrimp, remove tails and devein. Place in bowl and toss with olive oil, lemon juice, paprika, sage, thyme, ground mustard, salt pepper & adobo. Place on a cookie sheet and cook in the oven for 8-10 minutes.

In a large pot, sauté onions in butter, olive oil and sofrito until translucent. Then add the minced garlic. Turn heat to medium and sauté for another 2 minutes.

Add 2 cups of chicken broth, 2 cups of water and 1 cup of heavy cream. Bring to a boil. Once boiling add butternut squash

Add corn and shrimp along with scallions, cilantro and 2 bay leaves. Simmer chowder for 15-20 minutes over medium heat until butternut squash is tender. Add parmesan cheese and top with more cilantro if desired. Enjoy!!!! J


*I am sorry that I didn't get to snap step-by-step pics during the cooking process. What can I say...my  family was hungry! :) I will be sure to add more when I make this again...which will be very very soon since it is one of our favorites!!!! :)

                                                                                      ~Katie~