Few people know my love for cooking. If you are interested I will post one of the best Corn Chowders with Garlic Shrimp as a garnish you have ever eaten. The proof of it all is my 10 year old Brandon who is is as picky as picky can get. When he tells you he loves something... mercy... you know you have created something great. It is an original, so enjoy. Corn Chowder and Garlic Shrimp By Phil Brown Serves 8 large bowls of soup INGREDIENTS 4 cups whole milk 4 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved 1 pound medium sized frozen raw shrimp, peeled and deveined 2 tablespoons (1/4 stick) butter 1 large onion, chopped 1 large yellow-flesh potato, peeled and cut in 1/2-inch cubes 1 large carrot, peeled, thinly sliced 2 celery stalks, thinly sliced 4 cloves garlic, finely chopped 2 tablespoons olive oil, 5 cups chicken bullion 1 cup of heavy cream 2 large fresh thyme sprigs 2 fresh rosemary sprigs 1 bay leaf 2 thick bacon slices, diced Salt and freshly ground black pepper DIRECTIONS On a chopping board, cut off the corn kernels from each cob and transfer to a medium Dutch oven or deep saucepan. Scrape cobs with the sharp side of the knife to extract milk and remaining corn bits, and add to the pot. Add the scraped cobs to the pot. Add milk and potatoes potato cubes and bring mixture to boiling point and boil for 1-2 minutes. Remove from heat, cover, and let steep while sautéing vegetables. Meanwhile, heat olive oil in large skillet over medium-high heat. Add garlic. Let sauté for 2 minutes and then add the raw shrimp; cook 3 to 5 minutes, until cooked through,stirring constantly. (Do not let garlic burn.) Add a bit more olive oil as needed. Separate the shrimp from the garlic, put into a container and set aside to be used as garnish. Put the corn kernels in a pot with the chicken bullion and boil until the corn is cooked. Take approximately 1 cup of the corn kernels and set aside. Take the rest of the kernels, along with the bullion, and put into a blender and blend until it is smooth. Set aside. Melt butter in large saucepan over medium heat. Add bacon and onion; and sauté until onion is translucent, about 5 minutes (do not let onion brown or bacon to over cook). Add corn kernels that were set aside, carrot, celery; sprinkle with salt and pepper as needed; cook until vegetables are medium soft, stirring frequently, about 10 minutes. Remove the corncobs from the Dutch oven or deep saucepan and scrape the cobs again with the sharp edge of the knife in order to remove all of the milk from them. Throw the cobs away and put the scrapings back into the saucepan. Add to the milk and potatoes the mixture of the blended chicken bullion with corn, heavy cream, rosemary and thyme sprigs, bay leaf along with the mixture of vegetables and bacon as well as the corn kernels that were set aside. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 10 - 15 minutes to blend flavors. Add milk to get the consistency you personally want. Turn off heat and serve. Serve in medium to large soup bowls Add 6-10 Shrimp (or as desired) to the soup as garnish. Make sure to cool off the soup you do not use and refrigerate. Next time you want to serve the soup, put it into bowls and microwave for approximately 2 minutes. Stir the soup and microwave for another minute. Place the shrimp into the soup once heated and serve. It is even better the second or third day. Enjoy
Posted on: Mon, 05 Jan 2015 20:22:08 +0000
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