Big Basil Shrimp Chowder

• Seafood

  • 2 8 ounce bottles Clam, juice
  • 1 1/2 lbs Shrimp, large

• Produce

  • 1 tsp Basil, dried
  • 1 Basil, fresh
  • 2 stalks Celery
  • 1 12 ounce package Corn, frozen whole kernel
  • 1 Red onion, chopped (1 cup, large
  • 1/2 Sweet pepper, finely chopped (1/2 cup, green

• Condiments

  • 2 tbsp Capers

• Pasta & Grains

  • 1 Cheesy polenta

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 2 tsp Old bay seasoning

• Dairy

  • 2 tbsp Butter
  • 1 8 ounce container Mascarpone cheese

• Liquids

  • 2 cups Water

Found on bhg.com

Description

Directions

• Melt butter in a large pot over medium heat. Add onion, celery, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in flour until coated. Add water, clam juice, seasoning, and basil. Bring to boiling; reduce heat. Stir in shrimp, corn, and capers. Cook for 2 to 5 minutes or until shrimp are bright pink. Remove from heat. Stir in cheese until melted. Serve with Cheesy Grits and fresh basil, if desired.

Nutrition