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Corn & Shrimp Chowder

Corn & Shrimp Chowder

Celebrate National Potato Lover’s Month

Feb. 7, 2013 | 0 comments


We know that February is celebrated with valentines, chocolates and flowers but don’t forget potatoes. Rochelle Ripp, the 65th Alice in Dairyland of the Wisconsin Department of Agriculture Trade and Consumer Protection (DATCP), is joining the Wisconsin Potato & Vegetable Growers Association (WPVGA) in celebrating National Potato Lover’s Month during February.

The average American eats about 126 pounds of potatoes each year. Last year, Wisconsin grew more than 2.9 billion pounds of potatoes, ranking third in the nation for potato production.

"Not only are potatoes healthy for us to eat, but they are also healthy for Wisconsin’s economy," said Rochelle Ripp, 65th Alice in Dairyland. "Buying Wisconsin potatoes helps support Wisconsin farmers and food processors while keeping money in our local communities and economies."

One medium-sized potato only has 110 calories and is free of fat, cholesterol, sodium and gluten. It also provides 45 percent of the recommended daily Vitamin C and has more potassium than a banana.

Wisconsin potatoes are not only nutritious and delicious but come in several varieties and colors such as red, white, yellow and even purple.

Warm up with a sweetheart on a cold February night with a potato soup. When dining at a favorite restaurant for Valentine’s Day, choose a side of Wisconsin potatoes. Treat co-workers to some heart-shaped potato cookies. Spread the love of potatoes by enjoying Wisconsin spuds this season.

"The nutrient delivery provided by potatoes is one of the best food values available to consumers," stated Duane Maatz, executive director of the Wisconsin Potato & Vegetable Growers Association. "You can even eat the tasty wrapper which is full of essential nutrients and fiber."

According to the University of Wisconsin Department of Agricultural and Applied Economics, potatoes in Wisconsin contribute about $260 million to the Wisconsin economy.

Treat potato lovers to some tasty new ways of enjoying America’s favorite vegetable.

Learn more about Wisconsin potatoes from Alice in Dairyland throughout the month of February by friending her on Facebook (Alice Dairyland), following on Twitter (Alice_Dairyland), or visiting her travel blog at wisconsinagconnection.com/alice. Tasty recipes at eatwisconsinpotatoes.com year-round.

Corn & Shrimp Chowder

1 tablespoon Olive oil

1 Onion chopped

1 pound Red potatoes, cut into ½-inch pieces

1 Can (14 ¾ ounce) Cream-style corn

1 Can (14 ½ ounce) Fat-free, lower sodium chicken broth

1 Cup Half and half

1 pound Fresh or frozen large shrimp, peeled and deveined

In a large pot, heat oil over medium heat. Add onion and potatoes; cook until softened. Add corn, broth, half and half, ½ teaspoon salt and ¼ teaspoon pepper. Bring to boil; reduce heat to medium-low. Cook until soup is thickened and potatoes are tender. Stir in shrimp; cook until pink and cooked through, 3-4 minutes. If desired, sprinkle with chopped fresh parsley.


Mashed avocado and minced garlic:

Minced yellow, red or orange sweet peppers. Crumbled blue cheese and minced parsley. Yogurt spiced with celery seed and seasoned salt. Lowfat cottage cheese or cream cheese with minced green onions. Sprinkle some lemon juice on; top with chopped tomatoes.

Seafood Topping:

Mix 1 cup grated Swiss cheese, 1 tablespoon grated onion, ½ teaspoon lemon juice and a dash of dried dillweed and cayenne pepper. Drain 1 can (4 ½ ounce) tiny cocktail shrimp. Reserve a few for garnishing. Top potatoes with mix.

Breakfast Casserole (or Brunch)

1 pound Ground pork sausage

1 Onion, chopped

1 Can (10¾ ounce) Cream of mushroom soup

1 Soup can of milk

1 Can (4½ ounce) mushrooms, drained

½ Package Dry onion soup mix

12 Eggs

2 pounds Package tater tots

16 ounce Cheddar cheese, shredded

Brown sausage and onion. Crumble and drain. Mix soup, milk, mushrooms and onion soup mix.

Stir in sausage. Beat in eggs. Pour into a greased 9x13 pan. Cover mixture with tater tots. Bake at 350ºF for 45-60 minutes. Make sure mixture is firmly set. Cover with cheese & bake an additional 15 minutes.

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