Summer Corn Chowder with Grilled Shrimp
Summer Corn Chowder is the only soup for summer! With fresh sweet corn off the cob and savory grilled shrimp, save it for a non-90° day!
Servings: 4
Calories:
Ingredients
- 1 T olive oil
- 3 Yukon Gold potatoes (or any kind-1 large baked potato works)
- 1 small onion diced small
- 1 pepper (any sweet pepper, Anaheim, yellow or orange bell) diced small
- 2 ears corn cut off the cob
- 2 cloves garlic minced
- ½ t kosher salt
- 8 grinds fresh black pepper
- ½ t paprika
- ¼ t cayenne (or less, to taste)
- 2 c chicken stock
- 1 c heavy cream
- Garnish with Grilled Shrimp (olive oil, salt and pepper), scallions, chives, or basil, crumbled goat cheese
Instructions
- Set a large soup pot over medium heat, add oil and add chopped potatoes to begin sautéing.
- Add all other veggies as you chop them, onion, pepper and corn cut off the top. Season with salt and pepper and saute until beginning to soften, about 10 minutes.
- Add the garlic and spices and cook about 1 minute more.
- Add the stock and simmer on medium low for about 30 minutes or until potatoes are soft, stirring occasionally. (You can simmer the corn cobs to extract all their flavor, then remove and discard).
- When potatoes are soft, add cream.
- Blend the soup either using a hand held stick blender or put half the soup in your blender or food processor. I don't blend it all until totally smooth because I like to keep some texture.
- Optional, season and grill your shrimp, garnish with shrimp, herbs, and goat cheese.