Shrimp and Corn Chowder

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             FOOD FUNNY
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Here's a classic food funny from "Realtor's Mechanical Services":

A young Jewish mother is preparing a brisket one Friday for Shabbat
dinner. Her daughter watches with interest as the mother slices off both
ends of the brisket before placing it in the roasting pan. The young
girl asks her mother why she did this. The mother pauses for a moment
and then says, "You know, I am not sure. This is the way I always saw my
mother make a brisket. Let's call Grandma and ask her. "

So she phones the grandmother and asks why they always slice the ends
off the brisket before roasting. The grandmother thinks for a moment and
then says, "You know, I am not sure why, this is the way I always saw MY mother make a brisket."

Now the two women are very curious, so they pay a visit to the
great-grandmother in the nursing home. "You know when we make a
brisket," they explain, "we always slice off the ends before roasting. Why is that?"

"I don't know why you do it" says the old woman, "but I never had a pan that was large enough!"

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             TODAY'S RECIPE
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This simple yet rich soup cooks in one pot, making the cleanup as easy as the cooking.

Shrimp and Corn Chowder

1 red bell pepper (capsicum), cored, seeded, and finely chopped
1 green bell pepper (capsicum), cored, seeded, and finely chopped
2 cups (500 ml) half-and-half or heavy cream
2 cups (500 ml) fish stock, bottled clam juice, or chicken stock
1 large baking potato, peeled and diced
1 cup (250 ml) fresh or canned corn kernels
1/2 lb (225 g) shrimp, peeled, deveined, and chopped
2 tsp (10 ml) lemon juice
1/2 tsp (2 ml) celery seeds
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste

Combine the peppers, half-and-half, stock, and potato in pot and bring
to a boil over high heat. Reduce the heat and simmer covered until the
potatoes are tender, about 10 minutes. Add the remaining ingredients and cook for an additional 3 minutes.
Serves 4 to 6.
Received on Mon Apr 20 18:15:37 2009