Corn And Shrimp Chowder
|Unsalted butter||2 Tablespoon|
|Onion||1 Medium, peeled, finely chopped|
|Green bell pepper||1 Medium, seeds and membranes removed, finely chopped|
|Corn kernels||2 Cup (32 tbs) (defrosted frozen or fresh)|
|Chicken stock||2 Cup (32 tbs)|
|Half and half||1 Cup (16 tbs)|
|Corn kernels||1 Cup (16 tbs) (defrosted frozen or fresh)|
|Medium shrimp||3⁄4 Pound, peeled, deveined and cut into 3/4 inch slices|
|Salt||1 Teaspoon (adjust quantity as per taste)|
|Black pepper||To Taste|
|Chopped fresh cilantro leaves||1⁄4 Cup (4 tbs) (extra for garnish)|
In a large, heavy skillet, melt the butter over medium-high heat.
When it has foamed, stir in the onion and let it soften for about 3 to 4 minutes.
Add the pepper and continue cooking for another 3 to 4 minutes.
Puree 2 cups of corn in a food processor fitted with a steel chopping blade, and scrape the puree into the skillet.
Stir in the chicken stock and half and half, and letithe mixture simmer for 2 to 3 minutes.
Stir in the remaining corn, shrimp, salt and pepper, andxilantro and gently simmer until the shrimp are just, cooked through.
Do not overcook the shrimp.
Taste for seasonings, then ladle the soup into bowls.
Garnish with a few cilantro leaves in each bowl.