Corn & Shrimp Chowder

22 Nov

 

Well, it`s still in the mid 80`s here but it`s still fall to me. This means I`m ready for soups, stew & general comfort food. I`ll just eat in front of a fan. Today we are making Corn and Shrimp Chowder, but a lighter healthier version than most creamy chowders. It`s really pretty fantastic!
Here`s what you`ll need:
Yellow Sweet Corn- 4 cups, about 4 ears worth cut from the cobb or about 3 cans drained. Frozen will also work just fine.
Sweet Potato-2 cups cubed or more if you want.
Carrot-1 cup diced
Onion-1 cup diced
Celery-1 cup diced
Red Bell Pepper-3/4 cup diced
Garlic-4-5 cloves minced
Shrimp-1 lb shelled, deveined & chopped
Stock or Water-8 cups
Coconut Milk-1 15oz can
Thyme- 2 tsp (optional)
Cayenne Chile Powder-2 tsp
Smoked Paprika-1 tsp
Parsley-2 tbs to garnish

 

 

A quick look at the veggies.

 

 

 

 

Veggies prepped and ready.

 

 

 

 

Shrimp shelled & deveined, ready to chop.

 

 

 

 

Heat a splash of olive oil in your soup pot over medium high heat. When hot add the celery, carrots & onion, cook for 2-3 minutes stirring occasionally.

 

 

 

Add the bell pepper & garlic, stir & cook for another minute or so. In the mean time add the coconut milk and a cup of corn to a blender and blend for a bit. This doesn’t need to be smooth, should still be a little chunky.

 

Add the stock or water, coconut corn mixture and the rest of the ingredients except the shrimp to the soup pot. Bring to a boil, reduce to a simmer and cook for 20 minutes. Add the shrimp and cook 5 minutes longer. Season to taste & serve. Garnish with a little chopped fresh parsley.

 

 

Corn and Shrimp Chowder

Corn & Shrimp Chowder

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Corn & Shrimp Chowder

Ingredients

  • Yellow Sweet Corn- 4 cups, about 4 ears worth cut from the cobb or about 3 cans drained. Frozen will also work just fine.
  • Sweet Potato-2 cups cubed or more if you want.
  • Carrot-1 cup diced
  • Onion-1 cup diced
  • Celery-1 cup diced
  • Red Bell Pepper-3/4 cup diced
  • Garlic-4-5 cloves minced
  • Shrimp-1 lb shelled, deveined & chopped
  • Stock or Water-8 cups
  • Coconut Milk-1 15oz can
  • Thyme- 2 tsp (optional)
  • Cayenne Chile Powder-2 tsp
  • Smoked Paprika-1 tsp
  • Parsley-2 tbs to garnish

Instructions

  1. Prep all your veggies and shrimp.
  2. Add 1 cup of your corn & the coconut milk to a blender cup, blend leaving it chunky but with the corn broken down a bit.
  3. Heat a splash of olive oil in your soup pot over medium high heat. When hot add the celery, carrots & onion, cook for 2-3 minutes stirring occasionally.
  4. Add the bell pepper & garlic, stir & cook for another minute or so.
  5. Add the stock or water, coconut corn mixture and the rest of the ingredients except the shrimp to the soup pot. Bring to a boil, reduce to a simmer and cook for 20 minutes.
  6. Add the shrimp and cook 5 minutes longer.
  7. Season to taste & serve.
  8. Garnish with a little chopped fresh parsley.
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6 thoughts on “Corn & Shrimp Chowder

  1. Had 18 at Farm for post Thanksgiving lunch today. Fixed both the Corn-Shrimp Chowder and the Gingered Sweet Potato Soup. Both were huge hits! Terrific flavors.
    ……My chopping skills are clearly not as good as yours, so my prep time was a good bit longer, but it was all worth it!!

    • Gracias Hilda!Usted suscribirse (gratis) para recibir mis recetas a tu correo cuando he puesto. Puede suscribirse en el sitio web.

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