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Shrimp and Corn Chowder

Makes: 6  servings Prep 30 mins Start to Finish 1 hr 15 mins
Shrimp and Corn Chowder

Ingredients

  • 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

Directions

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.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)395,
  • Fat, total(g)15,
  • chol.(mg)176,
  • sat. fat(g)8,
  • carb.(g)42,
  • fiber(g)4,
  • pro.(g)26,
  • sodium(mg)170,
  • Percent Daily Values are based on a 2,000 calorie diet