With Winter’s “biggest storm” underway and a generally miserable day, a warming meat pie seemed to fit the bill well.
Trader Joe’s Steak and Stout pies are $6.49 for two or $3.25 per serve.
Greg has been wanting to try this Shrimp and Corn Chowder for some time and tonight was the night. Hunkered in under the storm, driveway sandbagged and effectively closed, it was a night for something warm and soothing.
As it turns out this recipe makes at least 10 very generous serves, although we built the basic soup and only cooked one night’s shrimp at a time, to keep the shrimp from over-cooking. As an alternative to milk we opted for coconut milk (to avoid a probable dairy intolerance).
We served with a par baked sourdough roll.
We felt that overall, the dish was a little too corn heavy – half the recipe would be fine – and a little too sweet. We plan on experimenting before using the rest of the chowder.
- Frozen corn cost $4.98 for two 16oz packs or 49c per serve
- Russet potatoes cost $1.43 or 14c per serve
- Carrots cost 24c or 3c per serve
- Six onions cost $2.49, we used two or 9c per serve
- Coconut milk cost $1.69 for a can, or 17c per serve
- Chicken broth cost $1.99 for a quart, or 20c per serve
- Thick cut bacon is $7.99 for 12 strips, or 26c per serve
- 16oz of shrimp cost $6.99 but we used half for this meal or $1.75 per serve
- Par-baked roll is 63c.
Dinner tonight cost $3.76 per serve and, other than a little sweet, was pretty tasty.