Recipe Wednesday- Snowy Southwest Dinner Party

Last month we had some wonderful friends over to discuss a great organization helping youth here in Clarksville called Mission Clarskville. I took the opportunity to go all out and have a dinner party. Our menu included shrimp and corn chowder, a simple salad with white bean salsa, Mexican lasagna, and cinnamon chip scones. Since I haven't posted any recipes for Recipe Wednesday in a very long time I decided to give you all the recipes along with some pictures of my table-scape...Enjoy & Happy Cooking!


Shrimp and Corn Chowder
1lb bacon
1 large onion
1 green pepper
3 medium potatoes
3 cans creamed corn
2 can niblet corn
2 lbs pealed shrimp
1 pint half & half
1/2 pint heavy whipping cream
1 tsp cayenne pepper
1 tsp each of oregano, garlic, & basil
milk (see below)
salt, pepper, & chopped parsley to taste

In a large heavy pot, fry bacon until crispy. Remove bacon to drain. Saute onion and green pepper with garlic and herbs in remaining bacon grease until soft. Add cubed potatoes and cover with water about an inch above the potatoes. Cover with lid and simmer over medium heat until potatoes are fork tender. Remove from heat and mash potatoes thoroughly. Add corn, half & half, and cream. Stir until well blended. Add milk to desired consistency if needed (I like thick chowder so I did not add milk. Add cayenne pepper, salt and pepper to taste. Stirring constantly, bring to a simmer, but do not boil. Reduce heat and simmer 15-20 minutes (you know its time to reduce heat when you see small bubbles rising to the top). Add shrimp and parsley and simmer until shrimp is done (6-10 minutes max).

White Bean Salsa
Saute tricolor bell peppers, 1 can white beans, 1 large onion, & fresh corn in olive oil & small amount of butter (optional) until tender. Serve over simple salad greens.
I got this recipe from a good friend who puts store bought crab cakes down in salsa while it is cooking, then serves over salad greens... great low fat recipe, not dressing needed.

Mexican Lasagna (from The Pioneer Woman blog)

Cinnamon Chip Scones
1 Tbsp Cinnamon
2 cups flour
4 Tbsp baking powder
3/4 Tbsp salt
1/3 cup sugar
4 Tbsp butter
2 Tbsp shortening
3/4 cup cream
1 egg
handful of fruit or chocolate chips (I used chocolate chips)

Preheat oven to 350. In large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg and add to dry ingredients. Stir in fruit or chocolate chips. Roll dough out and cut into biscuit size rounds. Bake 15 minutes or until golden brown.