1 tsp - Chili powder
3 - Green onions (sliced)
2 tbsp - parsley
5 tbsp - butter/margarine
3 tbsp - tomato sauce
1 bag - Medium-sized shrimp or bay scallops
2 - Potatoes(Diced) or 1/2 bag of Potato Gnocchi
1 tbsp - All purpose Flour
3 1/2 cups - Half and Half
4 tbsps - Sherry cooking Wine
1 1/2 tbsp - Garlic Powder
1 1/2 tbsp - Onion powder
1 tbsp - sugar
1 teaspoon - Black pepper
1 can of sweet kernel corn
Dice potatoes into small cubes about 3/4-inch and slice green onions thinly. Add potatoes or potato gnocchi to pot of water. Season with salt and pepper to taste. Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 minutes longer until potatoes are very soft when pierced with a fork.
Heat a pan on medium-heat and add 2 tbsp of butter/margarine. Add seasoned shrimp to pan and sauté.
In a separate pan, add tbsp of butter and sliced green onions to pan and sauté.
Stir flour in to the butter and green onions. Continue stirring, for 2 minutes, then remove from heat.
Boil half and half on medium heat and add 2 tbsp of butter/margarine. When half and half is done heating, pour into pot with the green onions.
Add the remainder seasonings, sugar, tomato paste, sherry wine
Set stove to low-medium. Stir until thickened. Once thickened, add corn(drained), shrimp/scallops and potatoes to soup
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