Shrimp and Corn Chowder

We three cooks have been sharing stories and recipes on this little patch of the internet since 2009, and we are excited to announce that while we’ll continue to publish posts on the blog page, we’ll also be publishing words on the printed page. The Three Many Cooks are publishing a collection of essays (as yet, untitled) with Pamela Cannon of Ballantine Books for Spring 2015. We are beyond excited, and want to say a big thank you to our agent, Stacey Glick, whose efforts made this dream a reality. Here’s what’s been posted about the book:

“Bestselling cookbook author and former Cook’s Illustrated Executive Editor Pam Anderson, and her two adult daughters, Maggy Keet and Sharon Damelio, tell their candid, compelling, and occasionally irreverent remembrances of food, faith, and the alchemy of an unconventional family that laughs, loves, fights, and ultimately always gathers around the table, to Pamela Cannon at Ballantine Books by Stacey Glick at Dystel & Goderich Literary Management (World Rights) for Spring 2015. The mother-daughters trio are the voices behind the popular blog THREE MANY COOKS.”

If we don’t tell you enough, we are so grateful that you have come to read about our lives and the food that sustains, empowers, and delights us.  We are thankful that you have trusted us enough to try our recipes and serve them to your families, your friends, and yourselves. We are humbled by the time you have taken to share your own stories by leaving comments, writing e-mails, and befriending us in person and on the web. We hope this book – which will focus on family, food, faith, and community – will make its way to your book shelves and bedside tables, into deep armchairs and warm beach chairs, and, of course, into your beloved kitchens.

Last Friday, we had a meeting with our editor to discuss the direction of the book. We considered meeting at a coffee shop or a restaurant, but we are cooks, so we did what we do best: invited her to join us at our table. We served up our new favorite, Basil-Prosciutto Salad on Watermelon Plates, followed by this Shrimp and Corn Chowder (made even better by stock made from the shells of lobsters we’d enjoyed the night before!). Because we were in a celebrating mood and it was Friday, we threw caution (and calories) to the wind and finished off the meal with Strawberry Shortcake.

We look forward to our new Three Many Cooks project, and we hope you will continue to follow our adventures in the kitchen, around the table, and throughout our lives. Cheers!

Shrimp and Corn Chowder

 

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Shrimp and Corn Chowder Makes about 2 quarts

by: Three Many Cooks

Serves: Makes 2 quarts

Ingredients

• 3 slices thick-cut bacon, cut into ½-inch pieces
• 1 large Spanish onion, cut into medium dice (about 2 cups)
• ¼ cup flour
• 1 quart clam (or lobster*) broth, plus 1 cup water
• 3 medium boiling potatoes, cut into medium dice
• ½ teaspoon dried thyme
• 2 ears fresh corn, kernels cut from the cob (generous 1 cup kernels)
• 1 cup heavy cream
• 1 pound large shrimp, preferably Gulf wild, peeled, deveined and halved lengthwise, deveined, and then halved crosswise
• 2 tablespoons minced fresh parsley leaves
• Salt and ground black or white pepper

Instructions

1. Fry bacon over medium heat in a large soup kettle until crisp, about 5 minutes.
2. Add onions to the frying bacon; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in clam juice and water (if using lobster broth no need to dilute, just use 5 cups) Add potatoes, and thyme; simmer until potatoes are tender, about 10 minutes. Add corn and cream; bring to a simmer. Stir in shrimp and parsley; cover and let stand until shrimp turn opaque. Taste and adjust seasonings, including salt if necessary and pepper for sure. Serve.

Notes

If you’re lucky enough to enjoy a lobster dinner as we had the night before, save all the leftover shells and carcasses and make broth. (We also tossed in our leftover corncobs with the lobster shells for a really tasty broth.)

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