Chipotle Shrimp and Corn Chowder |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe! Ingredients:
2 slices thick sliced bacon, diced |
1 cup onion, diced |
1/2 cup celery, diced |
1/2 teaspoon garlic, minced |
2 tablespoons flour |
1/4 cup sherry wine |
2 cups chicken broth |
1 1/2 cups frozen corn kernels |
1 1/2 cups red potatoes, diced |
1 cup whole milk |
1 -2 tablespoon chipotle chile in adobo, minced (or to taste) |
2 teaspoons fresh thyme, minced |
1/2 lb medium shrimp, peeled, deveined and halved lengthwise |
1/2 cup heavy cream |
salt |
Directions:
1. Saute bacon in a large pot over medium heat until crisp.
2. Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
3. Stir in flour and cook one minute.
4. Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
5. Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
6. Add shrimp and cream to soup.
7. Add salt to taste.
8. Simmer 5 minutes to cook shrimp.
9. Serve.
10. * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.
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