Today’s recipe uses fresh corn to make a shrimp, potato and corn chowder.
24 large, raw shrimp
6 ears of corn
4 cups vegetable stock
1/2 cup diced celery
1/2 cup diced onion
1/4 cup chopped, fresh parsley
1 lb diced potatoes
2 to 3 Tbs butter
Half and half
To add depth to the flavor, begin by simmering the corn cobs and raw shrimp in vegetable stock. Water or chicken stock can be substituted for the vegetable stock. This recipe uses 24 large, raw shrimp.
Start by peeling the shrimp and removing the kernels from six ears of corn. Cut the cobs in half crosswise, add those to a deep pot, add the shrimp shells, add four cups of broth and bring it to a simmer.
Next, chop up a 1/2 cup each of diced celery and diced onion and 1/4 cup chopped, fresh parsley, if you're using it, and cut about one pound of potatoes into 3/4-inch dice.
Melt two to three Tbs of butter in a large, heavy-bottomed soup pot and add the potatoes, celery and onion.
Stir that around and cook it for six to seven minutes until the celery and onions have softened up. Then strain the broth into the soup pot, bring it to a simmer and let it cook until the potatoes are just about cooked through.
At that point, add the fresh corn kernels and the chopped parsley and let that cook for a minute.
Then add the raw, chopped shrimp and just enough half and half to give it a good chowder consistency. Add a little salt and pepper to taste, bring it to a simmer and let it cook until the shrimp are just cooked through.