Creamy Corn & Shrimp Chowder and Twice-Baked Potatoes wth Shrimp

“I do not believe that you have to spend a lot of money to eat well: it is hard to beat a plain old baked potato.” - Laurie Colwin

Yummers! I loved a baked potato, but i love a loaded baked potato even more! Tonight I wanted to make two recipes that included similar ingredients. So I chose Corrie's Creamy Corn and Shrimp Chowder and Michael's Deluxe Twice-Baked Potatoes with Shrimp. I got home a little late from a doctors appointment so I wondered if I would have time to make everything on time. Well, I gave it a shot and it worked out just fine. Everyone had a bite to eat before running off to other things! The soup was a hit but I wandered if I could make it thicker...the potatoes are NOT a week night thing because it is time consuming - however, I could see us making it on a Sunday afternoon!

Corrie's Creamy Corn and Shrimp Chowder
pg. 51 The Deen Family Cookbook

6 ears of corn, kernels cut off (or one can)
2 tbsp of butter
1 medium onion chopped
2 cups chicken broth
1/2 cup heavy cream
salt and pepper
1 lb large shrimp
3 green onions (white and green parts, trimmed and chopped

1. Put the corn cobs into a large pot with just enough water to cover. Boil gently for 20 minutes. Discard the cobs and reserve the corn-infused water.

2. In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the corn kernels, chicken broth,cream, and 3 cups of the corn water. Season with salt and pepper to taste and bring to a boil. Lower the heat and let simmer for about 10 minutes. Add the shrimp and simmer until just opaque, 2 to 3 minutes.

3. Ladle the chowder into bowl and garnish with green onions.

Michael's Deluxe Twice-Baked Potatoes with Shrimp
pg. 72 The Deen Family Cookbook

4 russet potatoes (6 to 8 oz each)
vegetable oil, to coat potatoes
4 slices of bacon
1/2 pound large shrimp, peeled, deveined, tails removed.
1 1/2tsp Cajun seasoning
salt
1/3 cup thin sliced green onions (white and green parts)
4 tbsp butter (soft)
1/4 cup sour cream
3 tbsp mayo
3/4 tsp pepper
(I added 1 cup of shredded cheddar cheese as well)

1. Preheat oven to 450 degrees and bake veggie oil coated potatoes for one hour.

2. While potatoes are baking, fry bacon for 7 minutes, put on to paper towel lined plate reserving 3 tbsp grease.

3. Cut shrimp into thirds (I left mine whole) add to bacon grease with Cajun seasoning, salt, and cook until pink.

4. When potatoes are done, slice off the top 1/3 and scoop out the flesh of the tops and the 2/3 portion leaving 1/4 inch border of the potato inside the skin. Mash the flesh of the potato with the salt, green onions, butter, sour cream, mayo, and pepper. Stuff the skins with the filling mounding it as high as you can. Top the potatoes with shrimp and bacon.

5. Return potatoes to oven for 5 to 10 minutes. Sprinkle with reserved green onions and serve!