Shrimp and Corn Chowder
Roasted poblano peppers and cumin season this rich and hearty seafood, corn, and potato chowder. Serve it for dinner with a tossed green salad.
- 4 tablespoons unsalted butter
- 1 1/2 pounds medium shrimp, peeled and deveined, reserving shells
- 2 3/4 chopped white onion
- 3 teaspoons finely chopped garlic
- 1 cup sweet white wine, such as Riesling or Gewurztraminer
- 2 cups poblano peppers, roasted, seeded, and peeled, chopped
- 1/2 teaspoon ground cumin
- 3/4 pound Yukon Gold potatoes, quartered
- 3/4 pound small red potatoes, halved
- 3 cups frozen corn kernels
- 1 cup half-and-half
- Fresh lime juice, to taste, plus wedges for garnish
- 1/4 cup chopped cilantro
1. Melt 2 tablespoons butter in a 5-quart pot over moderate heat. Add shrimp shells, 1/2 of the onion, and 1 tablespoon garlic; cook, stirring occasionally, until shells turn bright pink and edges begin to turn golden brown, about 4 minutes. Add wine and 4 cups water; simmer, stirring occasionally, until liquid is reduced to 4 cups, about 20 minutes. Strain stock through a fine sieve set over a bowl, discarding solids; reserve pot.
2. Melt remaining 2 tablespoons butter over moderate heat in reserved pot. Add remaining onion, the peppers, and cumin; cook, stirring occasionally, until onion is tender, about 3 minutes. Add remaining 2 teaspoons garlic and cook, stirring 1 minute. Add shrimp broth and potatoes; simmer, stirring occasionally, until potatoes are fork-tender, adding more water to cover potatoes if necessary, about 20 minutes. Mash some of the Yukon Gold potatoes with a fork to thicken soup. Stir in shrimp and corn; simmer until shrimp are just cooked through, about 3 minutes. Add half-and-half, juice, and cilantro; salt and pepper to taste.
3. Ladle soup into bowls and serve with lime wedges. Makes 6 servings.
- Servings Per Recipe 6
- Fat, total(g)15,
- sat. fat(g)8,
- Percent Daily Values are based on a 2,000 calorie diet