Whenever we have a party we are always left with a ton of food afterwards. I am not sure if we think that we are cooking for an entire army or if our friends are trying to watch their figures, but it never fails - leftover for days.
This spring we had our annual BBQ and Boil. Crawfish was hard to come by, so we went with shrimp - lots and lots of shrimp. After the masses were fed and everyone headed home, I was faced with a mountain of shrimp, corn and potatoes. Normally, I like to try to put the shrimp in omelets, but there was enough to keep the entire block in egg heaven for a week. So, I decided to try to make a soup.
The first thing I did was cut the kernels of corn from the cob. I then put some chicken broth in a large soup pot and warmed up the leftover potatoes and corn.
After it was heated up, the mixture was pureed with an immersion blender. I only pureed about half of the potatoes and corn and left some whole.
After pureeing, the peeled shrimp was added. This made a really spicy, chunky and flavorful chowder. The spices were a bit intense but it was really good and a great way to use up leftovers. The chowder was a big hit at a potluck lunch and every bit went to use! You have to love that!