Corn and Shrimp Chowder
Thursday, January 24, 2013
It has been so ridiculously cold lately. Supposedly, the coldest winter in the last 3 years. All I want to do it eat is soup. Has been craving something hearty and had lots of leftover stock so came out with this soup. Must say was good, FAST to make and my critiques approved. All measurements are estimates, you really can't go wrong.
5 cups frozen sweet corn kernels
4 cloves garlic sliced thin
5 cups chicken stock
1 tsp ground cumin
1 tbs ground coriander
8-10 shrimps cooked and deveined
Heavy cream (optional) about teaspoon per bowl
Oil for cooking shrimp and garlic
Bring chicken stock to boil. If you have homemade, feel free to use, if not, store bought stock perfectly fine. I am not a snob when it comes to this.
In the meantime, microwave your corn kernels for about 75 seconds. Add to stock. If you wish, reserve some of the corn. This reserved corn will add some bite to the soup. If you don't want to have kernels floating around, go ahead and put them all in.
Cook garlic in a skillet in a bit of oil till golden, add to above. Using emersion blender, carefully blend your soup till creamy consistency.
If your shrimp is not cooked, cook it in oil once you remove the garlic. Cook through till nice and pink, about 3 minutes per side. I used Trader Joe Frozen Blue Shrimp. It was already peeled which makes life so much easier. Once cooked, chop into small pieces, reserving a whole shrimp per serving to top soup with (optional).
Some bits ok. Add the unblended corn if you reserved it. Add pieces of shrimp. Add coriander and cumin. Bring to boil and cook for a few minutes.
Ladle into bowls, add a bit of cream and top w whole shrimp. I actually topped it with roasted parsnips bits what I warmed up only because I had some leftover from last night.
Recipe for that is here http://www.saladgirlnat.com/2013/01/roasted-parsnips-great-alternative-to.html I cut up the parsnip leftovers into small pieces and reheated them in the same skillet I cooked the garlic and the shrimp.