ezRecipe-Zee: Cooking Recipe: How to make Corn Chowder With Grilled Shrimp

Corn Chowder With Grilled Shrimp

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Date Added:	February 29, 2008
Calories:	464
Serves:	6
Prep. Time:	0:00
Category:	Soups / Stews

Ingredients:

1/4   cup           olive oil
1     tablespoon    olive oil
2     tablespoons   minced fresh basil
                    Salt
                    Freshly-ground black pepper
18    medium        shrimp
1                   yellow onion
2                   russet potatoes
                    cut into 1" cubes
5     cups          milk
1     cup           heavy cream
3     ears          corn
3                   bacon slices
1/4   teaspoon      cayenne pepper
                    Lime slices

Directions: one line for each direction. When saved the lines will be numbered.

In a bowl, combine the 1/4 cup olive oil, the basil, salt and pepper. Add the shrimp, stir to coat and refrigerate for 30 minutes.
In a Dutch oven or soup pot over medium heat, warm the 1 tablespoons oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the potatoes and cook for 2 minutes. Add the milk and cream, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. Add the corn and bacon and cook for 5 minutes.
Using a slotted spoon, transfer 2 cups of the soup mixture to a bowl. Using an immersion blender, puree the remaining soup until smooth. Stir in the reserved soup mixture, the cayenne, salt and pepper and keep warm.
Heat a grill pan over medium-high heat. Remove the shrimp from the marinade; discard the marinade. Thread the shrimp onto skewers. Arrange the skewers on the pan and cook for 2 to 3 minutes per side.
Ladle the chowder into warmed bowls. Garnish with the shrimp skewers and lime slices and serve immediately.
This recipe yields 6 servings.
Comments: A farmers' market or roadside stand is the best source for sweet corn. The natural sugars in the corn begin converting to starch the minute the ears are picked, so freshness is critical. Look for cobs with crisp green husks and dry, brownish silk that extends out the top (yellowish silk marks an immature ear). The kernels should be tightly packed in even rows and look plump and juicy.

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 464

Calories from Fat 66.6%

Total Fat

35g

Cholesterol

112mg

Sodium

201mg

Carbohydrate

25g

Dietary Fiber

Protein

14g

Points 12

Exchanges: 1 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* Williams-Sonoma at http://www.williams-sonoma.com