Santiago
Ultra Nomad
Posts: 3511
Registered: 8-27-2003
Member Is Offline
|
|
Shrimp and Corn Chowder
The following is from Cooking Light 1994 annual compilation of the best recipes for the year. We have every year until they stopped publication. We
make this chowder always at this time of year and I keep this recipe in my Baja shack for those times the shrimp guy comes in selling bags of the
stuff. Follow the direction very carefully the first time, then make your own variations. For example, I char a jalapeno along with the poblano. My
friend makes his with fresh ears of corn, grilled, which adds a nice smokey flavor.
Shrimp and Corn Chowder
1 poblano pepper (may be labeled pasilla)
1 large sweet red pepper
Cooking Spray
½ cup chopped onion
2 cloves garlic, minced
2 10 ounce packages frozen whole kernel corn, thawed
2 cups low-fat milk
2/3 cup evaporated milk
1-1/2 teaspoons cornstarch
3 tablespoons water
¼ teaspoon salt
1 pound unpeeled medium-size fresh shrimp
2 tablespoons minced fresh cilantro
Fresh cilantro sprigs
Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin side up on a baking sheet; flatten with palm of hand.
Broil 5-1/2” from heat (if electric oven, partially open door) 15 minutes or until charred. Place peppers in ice water and chill for 5 minutes.
Remove from water; peel and discard skins; dice and set aside.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté until tender.
Position knife blade in food processor bowl and add onion mixture and corn; process until smooth. Transfer pureed mixture to a large sauce pan and
stir in 1 cup of milk. Cook over medium heat, stirring constantly, 15 minutes. Stir in remaining 1 cup of milk. Cover and cook over medium-low heat
for 10 minutes, stirring occasionally.
Pour corn mixture into a wire-mesh strainer; press with the back of a large spoon against the sides of the strainer to squeeze out the liquid.
Discard pulp remaining in the strainer. Return corn mixture to sauce pan and stir in evaporated milk.
Combine cornstarch and water; add to corn mixture and stir well. Add diced pepper and salt; stir well. Bring to boil; reduce heat and simmer
uncovered for 20 minutes or until thickened, stirring frequently.
Peel and devein shrimp. Add shrimp to corn mixture, cook over medium heat 3 to 5 minutes or until the shrimp turns pink. Stir in minced cilantro.
Ladle chowder into individual serving bowls, and garnish with cilantro sprigs.
Yield: 1-1/2 quarts (222 calories per 1 cup serving)
|
|
|
BajaNuts
Super Nomad
Posts: 1085
Registered: 5-11-2008
Location: eastern WA, the DRY side
Member Is Offline
Mood: no worry, no hurry....it's all good!
|
|
sounds yummy! It would be a good Christmas Eve dish.
Just wondering about the strainer step.... is that to remove the corn skins and have a really smooth texture in the chowder?
|
|
|
UnoMas
Nomad
Posts: 328
Registered: 2-8-2008
Location: East Cape
Member Is Offline
Mood: Great
|
|
Hey Nut's
I was wondering the same thing!
Thinking I could you just leave the Corn and Onion in whole form, and substitute Half N Half instead of the 2% stuff and condensed milk, for us Non
weight watchers :lo
Santigo what do you think it would do for the over all taste and experience of the soup? Sounds really good!
|
|
|
Diver
Ultra Nomad
Posts: 4729
Registered: 11-15-2004
Member Is Offline
|
|
WE also have many old issues of Cooking LIght.
We make it almost the same but with jalapenos (red and green makes Christmas!).
We strain to remove the skins but not the corn pulp.
It doesn't affect the taste but makes for a smoother, thicker more flavorful chowder.
We add the red peppers and jalapenos, and then the cilantro and some whole kernel corn at the end.
You can also make this with a few potatoes for thickening and regular milk or soy milk.
Or if you're already on Lipitor, stir in a pat of butter to each bowl when served.
.
|
|
|
Santiago
Ultra Nomad
Posts: 3511
Registered: 8-27-2003
Member Is Offline
|
|
| Quote: | Originally posted by Diver
Or if you're already on Lipitor, stir in a pat of butter to each bowl when served.
. |
Crestor 40mgs sigh....and I still struggle to get to the holy grail of 200.
Oh - I've never not done the mesh thing so don't know what would happen but expect Diver is correct. I believe this recipe is ripe for a Cajun twist.
I gar-n-tee. (Justin Wizard)
[Edited on 12-21-2009 by Santiago]
|
|
|
![[*]](images/xmbforum/default_icon.gif){kind=icon}
