Corn and Shrimp Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T plus 2 T unsalted butter, chilled and cut into pieces
1 T finely chopped yellow onion
1 T finely chopped red onion
1 T thinly sliced green onion, white and green parts
1/2 c seeded, finely diced red bell pepper
1/4 c seeded, finely diced green bell pepper
1/4 c finely diced celery
1 1/2 t seeded. minced jalapeno
2 t roasted garlic puree (recipe follows)*
1/4 t ground cayenne
1/8 t ground white pepper
1/8 t cru;shed red pepper flakes
2 cans (15.25-ounce) sweet creamed corn
1 1/2 c fresh corn kernels
2 c half and half
1 T honey
1/2 t kosher salt
3/4 pound rock shrimp or small shrimp peeled and deveined
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Directions: |
Directions:Melt 1 tablespoon butter in a 4-quart heavy saucepan over medium heat. add the onions and saute for 2 minutes. Stir in the peppers, celery, *jalapeno and garlic puree: cook for 1 minute. Mix in the cayenne, white pepper flakes; cook for an additional 1 to 2 minutes, stirring frequently. Add the creamed corn, fresh corn kernels, half-half, honey, and salt; simmer over low heat for 25 minutes.
Put the shrimp into the saucepan and simmer for 2 minutes. Turn off the heat. Whisk in the 2 tablespoons chilled butter a few pieces at a time.
*Roasted garlic puree
1 c peeled garlic cloves
1 c extra virgin olive oil
Preheat oven to 300
Place garlic in small ovenproof container and cover it with olive oil. Cover the container and roast 1 hour until garlic is soft. Strain the garlic and put in blender with 2 T oil. Puree. Reserve the remaining garlic-infused oil in another container and refrigerate. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:45 minutes |
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This recipe for Corn and Shrimp Chowder is from