It’s only in the past few nights after games that I’ve noticed that slight chill in the air. It’s the most amazing time of year where you feel the sun all day and get to cozy up a little at night. Fall is on the way! And with that, it’s starting to be the last chance to enjoy summer’s freshest ingredients. I made this Cream Corn Chowder to be the best of both changing seasons; sweetness of the summer corn and some heat from the shrimp to prepare us for the upcoming change in seasons.
Makes: 8 servings
Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes
1 tbs butter
1 medium white onion, small dice
2 cloves garlic, roughly chopped
2 stalks celery, small dice
2 carrots, peeled and small dice
2 chipotle chiles in adobo (from the can), roughly chopped
6 cups vegetable stock
1 cup 2 percent milk
1/3 cup all purpose flour
6 ears of corn, divided into three and three, kernels removed with a knife
24 shrimp, peeled and deveined
3 tbs paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
2 tsp black pepper
1 tsp cayenne pepper
1 tsp dried thyme
- Heat a large soup pot over medium heat. Add the butter, white onion, garlic, celery, carrot, and three ears of corn kernels to the pot. Stir and cook until the onion becomes translucent and the vegetables start to soften, about 6 minutes. Add the chipotle chiles and stir well to combine.
- Add the flour to the mixture and stir until well coated. Add the vegetable stock and bring the liquid to a boil. Reduce to a simmer and cook for about 15 minutes, stirring so that nothing sticks to the bottom of the pan. After 15 minutes, use an immersion blender to blend the soup. It’s ok for it to remain chunky, but I like it to be thick and almost blended. Add the milk and remaining corn kernels. Reduce to a light simmer and cook for another 10 minutes.
- To make the shrimp, combine all of the seasonings in a ziplock bag. Shake well, add the shrimp, and shake to coat.
- Heat a large saute pan on high for about three minutes. Add a drizzle of vegetable oil and the shrimp. Cook on high heat for about 3 minutes per side, or until the shrimp are firm but not over cooked. Remove from the heat immediately.
- To serve: ladle 1 1/2 cups of soup into a bowl; top with 3 shrimp and some scallions for garnish.