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by on January 8th, 2012

Shrimp and Corn Chowder

What a comforting bowl of soup for a cold winter night.

I don’t know where you live in this world of ours, but whether you are having a warm sunny day or a cold chilly wintry evening, I think you will enjoy this soup.

Soup is one of my favorite dishes to make. Seems like you can throw just about anything in a pot and come up with a wonderful dish that will make your family or guest think you have slaved over a hot stove all day. Add a nice crusty bread and a beautifully dressed green salad and a soup becomes a fantastic meal. Potatoes, pasta, or rice can be added to soups or stews to make a simple pot of simmering vegetables hearty enough for anyone in your family who might say “no” to soup for dinner. I often think of “what would our pioneer mother’s have made for dinner”. I’m sure stews were often on their menus. Dad comes in with something he had shot while out tending the fields (??) and she adds it to the pot and then throws in any kind of root vegetables they may have in their cellar. I’m not sure I could live like that but I often think I would like to be a time traveler to go back and experience some of the things our forefathers lived through; but with one foot in the present.

Don’t you just love what you can do with a soup. You can serve a pumpkin tomato soup in small hallowed out pumpkins or you can put your soup in a beautiful soup tureen. There’s always dessert soups that are simple and delicious and will impress your guest when served in a martini glass.  At my daughter’s wedding back in October we had, as one of our hors doerves, a tomato bisque that was served in a tall shot glass with a grilled cheese triangle teetering over the top of the glass.  Now that was fun; the grilled cheese could either be eaten as is or dunked (I did) into the soup and then you could finish off the soup by a swift tilt of the head and down the soup. I also just posted a Crab and Corn Bisque from our Hawaiian feast weekend.

I did not have any sherry in my liquor cabinet and didn’t want the extra stop while shopping to pick it up so I lazily opted for the cooking sherry from the grocery.

These shrimp were so big I cut them in small pieces before sautéing.

Use fresh corn and cut kernels from cob.

Cube potatoes in 1/4″ dice.

After you sauté the onions and garlic, add in the corn and potatoes.

After you have added the milk and broth, take out 3 cups of the soup and puree it in a blender.

Return the mixture to the soup pot.

Dill from my herb garden for a garnish.

I used some fresh dill out of my herb garden to garnish the soup and the sides of the bowl.

Shrimp and Corn Chowder

2 Tbsp. butter
1 lb. medium shrimp, shelled and deveined
1 c. chopped onion
1 large white potato, peeled and cubed 1/4″
2 cloves garlic, crushed
3 c. fresh corn kernels (about 3-4 ears corn)
2 c. Half and Half cream
1 c. chicken broth
salt and black pepper to taste
1/3 c. dry sherry or to taste
1/8 tsp. freshly grated nutmeg
fresh dill springs, optional for garnish

Peel and cube the potato into 1/4″ dice. Cook the potatoes in salted water until almost tender, 10-15 minutes. Drain and set aside.

In saucepan over medium heat, melt the butter and add shrimp. Cook 3 to 4 minutes until shrimp is opaque and just turning pink. Using a slotted spoon, remove the shrimp to a plate.

To the drippings add the onion, garlic and cook over medium heat 2 to 3 minutes, stirring occasionally until softened. Stir in corn, cream, chicken broth, salt and pepper and the cooked potatoes. Bring to a boil, reduce heat to medium-low and simmer covered for 5 minutes.

Return the shrimp to the soup pot and simmer, covered, 2 minutes longer. Remove from heat. Process about 3 cups of the mixture in blender until smooth and return this to the saucepan; stir in sherry and nutmeg.

Garnish with fresh dill sprigs.

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