1/4 cup green onions, chopped
1-3 cloves garlic, minced
1/8 tsp. cayenne pepper
1 tbsp butter
2 cans cream of potato soup
1 1/2 cups half-and-half cream (add more for a richer soup)
4 oz. cream cheese
2 cups frozen baby shrimp
8 oz can of corn, drained
Sauté onion and garlic in butter. Add remainder of ingredients. Bring almost to a boil. Cook for approximately 1 hour. Serves 4.
At every Chicago White Sox game, you can see a bespectacled, mild mannered man sitting in the Sox dugout, usually wearing a team jacket or polo shirt. It's Herm Schneider, the team's head trainer.
Schneider has been a fixture in the Sox dugout for decades, literally decades.
I stumbled on this footage of Herm in action with the team way back in 1981(!). If the video doesn't automatically go there, skip ahead to 2:28:00.
After working for the New York Yankees for a couple of years, Schneider became the Sox's head athletic trainer in 1979. It's hard to think of many other people who have been with the organization continuously for that long.
He contributed this recipe for a rich and chunky shrimp chowder to the 2001 White Sox cookbook.
The triple combo of canned cream soup, half-and-half cream, and cream cheese on top of that was a bit puzzling, but the ingredients make for a happy result. So rich.
As I continue this year-long series of baseball cookbook soups, I keep picking out simple, idiot-proof recipes and this one is no exception. It's easy, but the result is dalashous.