Corn & Shrimp Chowder
This chowder is not only delicious, but quick and easy to make.
Corn & Shrimp Chowder
Serves 4 to 6
Ingredients:
- 3 cups. defrosted frozen or fresh corn kernels
- 2 tablespoon unsalted butter
- 1 cup. chopped onion
- 2 cups lobster stock or seafood stock (we recommend 1.5 ounces of Glace de Fruits de Mer Gold reconstituted in 2 cups of hot water)
- 1 cup. light cream or half-and-half
- 1 medium green bell pepper, seeded and finely chopped
- 3/4 lb. medium shrimp, peeled, deveined, and cut into
- 3/4-inch slices
- 1/3 cup. chopped cilantro leaves + extra leaves to garnish
- Salt & ground black pepper to taste
Purée 2 cups of the corn in a food processor until smooth and set aside.
Melt butter in a large saucepan over medium-high heat. Add onions and sauté until wilted 3 to 4 minutes.
Stir in puréed corn, reconstituted lobster stock (Glace de Fruits de Mer Gold), and light cream and simmer for 2 to 3 minutes. Stir in the remaining corn, bell pepper, shrimp, cilantro, and salt and pepper.
Gently simmer until shrimp are just cooked through. Ladle into bowls, garnish with cilantro leaves and serve.
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