Corn Chowder with Shrimp by TomIn an earlier blog entry about salsa verde and salsa fresca that I had made for guests from Syracuse, I talked about the jalapeno and garden salsa pepper plants that we have growing at our lake house. Well, doing what pepper plants do, they churned out a bunch more peppers. So now what do with more hot peppers!
Looking through the new The Best of Cooking Light Everyday Favorites that Barbara brought home recently, I found the perfect recipe that uses a lot of peppers. Also given the time of summer that we are in, there is an abundance of fresh corn and tomatoes. Plus I have always liked corn chowder, but had never made one myself. So why not try it. Being that I was making it as our main dish, I decided to modify the recipe and added uncooked shrimp. If you have followed any of my entries to this blog, you know by now that I never follow a recipe to the "T", but usually modify it for the better. Adding shrimp was a definite enhancement to this recipe.
A word of warning about this recipe: it is muy caliente!!! Very spicy. If I make this again, which I probably will, I would cut the number of peppers in half.
Corn Chowder with Shrimp
adapted from The Best Of Cooking Light Everyday Favorites
6 jalapeno peppers -- I used two ripe jalapeno peppers and four hot garden salsa peppers
1 lb cubed and peeled Yukon gold potato -- this should be about 3 cups
2 tablespoons butter
1 medium sweet onion chopped
1 yellow pepper chopped
3 tablespoons of celery
~3 cups of fresh corn kernels, which is about 6 ears of corn -- I think you could cheat a little here and use frozen corn to simplify the preparation
2 1/2 cups skim milk
1/2 cup Half-and-Half
2 cups of seeded tomatoes -- I used grape tomatoes and chopped them in half and then in half again. Grape tomatoes have virtually no seeds in them
~12 frozen and then partially thawed large uncooked shrimp cut into bite size pieces
3/4 teaspoon salt
1/4 teaspoon white pepper
6 tablespoons shredded Monterey Jack cheese as a garnish
2 tablespoons chopped fresh cilantro as a garnish
But wait, there is still one more ingredient to add - the shrimp! Remove the tails from the shrimp and cut into thirds. Toss this into the chowder mixture about 3-5 minutes before you are going to serve it. You do not need to have the mixture boiling to cook the shrimp. It just needs to be hot. The shrimp are done when they turn pinkish and are firm.
We ate this chowder two days in a row. It was just as good, if not better, the second day.