← All recipes

Shrimp & Corn Chowder

from: shrimpchowder

Shrimp & Corn Chowder - Ladies Home Journal Feb 06 p.194

30 minutes prep, 75 minutes total time (good luck)

4 T    butter
1.5    lbs medium shrimp peeled & deveined
2.75   white onions, chopped
3 T    garlic, chopped
1 c    sweetish white wine (Riesling, saki?)
2 c    poblano peppers, roasted, peeled, seeded, chopped
1/2 t  ground cumin
3/4 lb yukon gold potatoes peeled & quartered
3/4 lb red potatoes peeled & cut bite-size
3 c    corn kernels (frozen OK.  fresh better)
1 c    half&half
1/4 c  cilantro, chopped

Melt 2 T butter in 5 qt pot.  Add shrimp shells, 1/2 the
onion, 1/2 the garlic.  Cook with stirring till shells
turn bright pink with some brown edges.  About 4 minutes.

Add wine & 4 cups water, simmer till reduced to 4 cups 
total.  About 20 minutes.  Strain stock & wipe out pot.

Melt 2 T butter, add rest of onion, cumin, peppers and
cook till onion is tender - about 3 minutes.  Add rest of
garlic, cook 1 minute.  Add stock & potatoes and cook till
potatoes tender - about 20 minutes.  Remove most of Yukon
gold (bigger pieces) and mash and return to pot.

Add corn, let chowder come back to simmer.  Add shrimp and
cook just until shrimp are done (use color coded shrimp).

Add half&half and serve, garnished with cilantro.