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Categories:
corn olive oil onion potatoes celery stalks red bell pepper pepper garlic fresh broth fresh thyme bay leaves salt freshly ground black pepper basil shrimp
Viewed: 50 - Published at: 5 years agoIngredients
- 6 ears corn, shucked, cobs and trimmings reserved for broth
- 2 tablespoons olive oil
- 1 onion, diced
- 3 russet potatoes (about 1 1/2 pounds), chopped
- 2 celery stalks, diced
- 1 red bell pepper, cored, seeded, and diced
- 1 jalapeno pepper, cored, seeded, and diced
- 3 garlic cloves, smashed and minced
- 2 quarts Fast and Fresh Broth (recipe follows)
- 2 tablespoons fresh thyme, plus more for garnish
- 2 bay leaves
- 2 teaspoons sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 10 fresh basil leaves, thinly sliced, plus more for garnish
- 2 pounds large shrimp, peeled and deveined, shells reserved for broth
Method
- Cut the corn from the cobs into a large bowl and scrape the stripped cobs with the back of the knife to release the juices into the bowl.
- Reserve 3 of the cobs.
- Heat the olive oil in a large saucepan or Dutch oven over medium heat until hot.
- Add the onion and cook for about 10 minutes, stirring frequently, until soft and light brown.
- Add the potatoes, celery, bell pepper, and jalapeno and cook, stirring frequently, for another 5 minutes.
- Add the garlic and continue to cook and stir for 1 minute more.
- Add the broth, reserved corn cobs, thyme, bay leaves, salt, and black pepper and bring the soup to a low boil.
- Reduce the heat to low and simmer for about 30 minutes, until the potatoes are tender.
- Add the corn kernels and basil and cook, stirring occasionally, for 5 minutes more.
- Remove and discard the corn cobs and bay leaves and, using an immersion blender, standing blender, or food processor, puree half the soup until smooth.
- (If using a blender or food processor, allow the soup to cool slightly before blending in batches.)
- Return the pureed mixture to the saucepan and stir to mix and thicken the soup.
- Add the shrimp and let simmer for about 3 minutes, until the shrimp are bright pink and just cooked through.
- Taste for seasoning and add more salt and pepper, if desired.
- Serve immediately garnished with thyme and basil.
- Place the reserved shrimp shells; corn cobs; onion, celery, pepper trimmings; and herb stems in a large pot with about 3 quarts cold water and bring to a low boil.
- Reduce the heat to low and simmer for about 30 minutes.
- Note that most of the flavors from shrimp shells and vegetables cook out after about 30 minutes, but bones take a little more time.
- If using bones in place of shells, let the broth cook about 30 minutes longer.
- Strain the broth, discarding the shells and trimmings, and proceed with your soup recipe.
- To give this soup a more traditional, smoky chowder flavor, add 2 slices chopped, thick-cut bacon when you add the onion.
- Alternatively, put the focus on oysters rather than shrimp by omitting the shrimp from the chowder and garnishing with Crispy Fried Oysters Four Ways (page 117).
- Or, take a simpler, fresher route and garnish with chopped summer tomatoes or Simple Lump Crab Salad (page 111).
