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Corn And Shrimp Chowder

Budget.Gourmet's picture
Corn And Shrimp Chowder is perfect for all the seafood lovers out there. The flavors and texture of this wonderful soup is simple irresistible. I am sure you will get hooked to this brilliant Corn And Shrimp Chowder recipe!
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Shrimp
Interest: 
Gourmet

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