Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 2 cups fresh corn kernels
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 tbsp. olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until onion is translucent.
2. Add fresh corn kernels to the pot, and stir to combine with the onion and garlic. Cook for 5 minutes, stirring occasionally.
3. Add chicken broth, dried thyme, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. In a separate pan, melt butter over medium heat. Add all-purpose flour, and whisk to combine. Cook for 2-3 minutes, stirring constantly.
5. Slowly pour heavy cream into the pan with the butter and flour mixture, whisking constantly to prevent lumps from forming. Cook for 5 minutes, stirring occasionally.
6. Add the shrimp to the pot with the corn mixture, and cook for 5 minutes or until shrimp are pink and cooked through.
7. Using an immersion blender or a regular blender, puree the corn mixture until smooth.
8. Add the cream mixture to the pot with the pureed corn, and stir to combine. Cook for 5 minutes, stirring occasionally.
9. Serve hot, garnished with fresh herbs or chopped bacon.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 25g
- Protein: 20g
Substitutions for ingredients:
- Frozen corn can be used instead of fresh corn.
- Vegetable broth can be used instead of chicken broth.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add diced potatoes to the pot with the corn for a heartier soup.
- Use crab meat instead of shrimp for a different flavor.
- Add diced bell peppers or jalapeños for a spicy kick.
Tips and tricks:
- To make the soup thicker, add more flour to the butter mixture.
- To make the soup thinner, add more chicken broth or heavy cream.
- Be sure to devein the shrimp before cooking to remove any grit or sand.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls, garnished with fresh herbs or chopped bacon.
Garnishes:
- Fresh herbs, such as parsley or chives
- Chopped bacon
- Shredded cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream.
- If the soup is too thin, add more flour to the butter mixture.
Food safety advice:
- Be sure to cook the shrimp until they are pink and cooked through to prevent foodborne illness.
Food history:
- Hochepot is a French stew traditionally made with meat and vegetables.
Flavor profiles:
- Creamy, sweet, savory
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Belgian