Ingredients with Measurements:
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cups fresh or frozen corn kernels
- 4 cups chicken broth
- 1 pound medium shrimp, peeled and deveined
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Melt the butter in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the red and green bell peppers and cook for another 5 minutes.
4. Add the corn and chicken broth and bring to a boil.
5. Reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
6. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
7. Return the soup to the pot and add the shrimp, cream, and thyme.
8. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
9. Season with salt and pepper to taste.
10. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium-low heat
Serving size:
6 servings
Nutritional information:
Calories: 400
Fat: 23g
Carbohydrates: 35g
Protein: 18g
Sodium: 800mg
Substitutions for ingredients:
- Instead of fresh or frozen corn kernels, you can use canned corn.
- Instead of chicken broth, you can use vegetable broth or seafood broth.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of dried thyme, you can use fresh thyme or other herbs like rosemary or oregano.
Variations:
- Add diced potatoes or sweet potatoes for a heartier chowder.
- Use other seafood like crab or scallops instead of shrimp.
- Add diced bacon or ham for a smoky flavor.
- Add hot sauce or cayenne pepper for a spicy kick.
Tips and tricks:
- Use fresh, sweet corn for the best flavor.
- If using frozen corn, thaw it before adding to the soup.
- Don't overcook the shrimp or they will become tough and rubbery.
- If the soup is too thick, add more broth or cream to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped parsley and a sprinkle of paprika.
Garnishes:
Chopped parsley, paprika, croutons, oyster crackers, or grated cheese.
Pairings:
Crusty bread, salad, or a light white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Garlic bread, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too salty, add more water or broth to dilute.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
- Store leftover soup in the refrigerator and consume within 3 days.
- Reheat leftover soup to an internal temperature of 165°F (74°C) before serving.
Food history:
Chowder is a type of soup that originated in North America, particularly in New England. It typically consists of seafood or vegetables in a creamy broth.
Flavor profiles:
Creamy, sweet, savory, and slightly spicy.
Serving suggestions:
Serve the Corn and Shrimp Chowder as a main dish for lunch or dinner.
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