Corn and Shrimp Chowder
What you’ll need:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 stalk celery (chopped)
- 3 medium carrots (chopped)
- 1 large onion (chopped)
- 2 cans chicken broth
- 2 packages frozen whole-kernel corn
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1/2 teaspoon dried thyme
- 2 teaspoons sugar
- 1 3/4 pounds medium shrimp
- 1/2 cup half and half
- Fresh thyme leaves chopped for garnish
- In a large saucepot, melt the butter with the olive oil over medium heat.
- Stir in the celery, carrots, and onion, and cook until all of the vegetables are tender. Stir often.
- Set 1 1/2 cups of corn aside, and add the remainder to the pot.
- Stir in the chicken broth, thyme, pepper, sugar, and salt, and add 2 cups of water.
- Bring the entire combination to a boil.
- Reduce the heat, and allow your soup to simmer for roughly 20 minutes. Stir occasionally.
- Shell and devein roughly 20 shrimp, and set them aside for a garnish.
- Shell and devein all of the remaining shrimp, and cut them in half.
- In a 2-quart saucepan, boil roughly 2 inches of water. Stir in the 20 garnish shrimp, and continue heating until boiling. Reduce heat, and cook on low for roughly 1 minute. Drain the water, and keep the shrimp warm.
- In a blender, puree small batches of the soup until each batch is smooth.
- Return all of the soup to the large sauce pot, and stir in the half and half.
- When the soup is hot, stir in the sliced shrimp and allow the soup to cook on medium heat for roughly five more minutes.
- Separate the chowder into 10 bowls, and garnish them with fresh thyme and two whole shrimp.