Shrimp And Corn Chowder
|Sweet red pepper||1 Large|
|Vegetable cooking spray||1|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Frozen whole kernel corn||20 , thawed (2 Packages, 10 Ounce Each)|
|1% low fat milk||2 Cup (32 tbs), divided|
|Evaporated skimmed milk||2⁄3 Cup (10.67 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Medium shrimp||1 Pound, unpeeled|
|Minced fresh cilantro||2 Tablespoon|
Cut peppers in half lengthwise; remove and discard seeds and membrane.
Place peppers, skin side up, on a baking sheet; flatten with palm of hand.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 minutes or until charred.
Place peppers in ice water; chill 5 minutes.
Remove from water; peel and discard skins.
Dice peppers; set aside.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and garlic; saute until tender.
Position knife blade in food processor bowl; add onion mixture and corn.
Process until smooth.
Transfer pureed mixture to a large saucepan; stir in 1 cup milk.
Cook over medium heat, stirring constantly, 15 minutes.
Stir in remaining 1 cup milk.
Cover and cook over medium-low heat 10 minutes, stirring occasionally.
Pour corn mixture into a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out liquid.
Discard pulp remaining in strainer.
Return corn mixture to saucepan, and stir in evaporated milk.
Combine cornstarch and water; add to corn mixture, and stir well.
Add diced pepper and salt; stir well.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until thickened, stirring frequently.
Peel and devein shrimp.
Add shrimp to corn mixture; cook over medium heat 3 to 5 minutes or until shrimp turns pink.
Stir in minced cilantro.
Ladle chowder into individual serving bowls, and garnish with cilantro sprigs, if desired.