Spicy Shrimp and Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
0.25 cup(s) 10% cream |
1 carrot, peeled and diced |
1 dried chipotle chile |
4 cup(s) fish stock, veggie stock or water |
fresh coriander for garnish |
2 ear(s) fresh corn |
4 sprig(s) fresh thyme |
2 clove(s) garlic |
1 leek |
1 red pepper, diced |
2 shallots |
1 pound(s) shrimp |
0.25 cup(s) white wine |
1 yukon gold potato |
Directions:
1. Saute shrimp for five minutes. Remove and reserve. Add shallots and leek and saute for five minutes or until soft. Add garlic and toss for 3 minutes. Add wine and chile and stir to combine. Add potatot, carrot thyme, red pepper and corn kernels and stir. Add stock and bring to boil. Cover and reduce heat. Simmer for 30 to 35 minutes. Puree 1/3 of soup. Add cream and summer for 10 minutes. Add shrimp and cook for five minutes.
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