Teagan rolls...

Meal of the Past Few Weeks

This has been our staple for the past few weeks. We have all enjoyed it, including Tess.

I basically just put all this stuff together and don't really have a reciepe that I follow but here's what I do:

Corn and Shrimp Chowder

3-4 Small Potatoes diced (I've been getting beautiful Organic Yukons from our good friend Chris at Palm Beach Organics www.palmbeachorganics.org)

1/2 an onion chopped

3 cobs of corn cut off cob or about 1/2 bag or frozen

olive oil

good size pat of butter to saute onions in

salt and pepper

cream

Shrimp (1/2 lb to 1 lb depending on how much shrimp you want)

any herbs, can use dried too: bay leaf, rosemary, thyme...

First, thaw shrimp and once thawed cut into bite size pieces.

Okay, saute onions with some salt (my sister taught me this, sautéing onions always need salt to release their best flavors) . Once transparent, add diced potatoes and cover potatoes w/ water. Add a decent amount of salt, pepper, bay leaf, rosemary (whatever else you want) and let those cook on med. to bring to slow boil and until potatoes are soft.

Pour mixture into blender or food processor or something like that and add about 1/2 c. of cream and blend just a bit until thick. Add this back to the pot and stir, add more water if too thick, add corn and more salt if need be. Keep warm.

In frying pan, heat olive oil, cover shrimp pieces w/ some pepper and salt and saute until pink.

Add shrimp to soup mixture. That's it.... tasty w/ a nice salad.