Thursday, January 22, 2015

National Soup Month

January is National Soup Month, and there’s no better way to warm up on cool winter nights than with a hearty bowl of soup. This hearty and delicious shrimp and corn chowder is guaranteed to warm and wow everyone at your dinner table.
Corn and Shrimp Chowder
What you’ll need:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 stalk celery (chopped)
  • 3 medium carrots (chopped)
  • 1 large onion (chopped)
  • 2 cans chicken broth
  • 2 packages frozen whole-kernel corn
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/2 teaspoon dried thyme
  • 2 teaspoons sugar
  • 1 3/4 pounds medium shrimp
  • 1/2 cup half and half
  • Fresh thyme leaves chopped for garnish
Cooking instructions:
  1. In a large sauce pot, melt the butter with the olive oil over medium heat.
  2. Stir in the celery, carrots, and onion, and cook until all of the vegetables are tender. Stir often.
  3. Set 1 1/2 cups of corn aside, and add the remainder to the pot.
  4. Stir in the chicken broth, thyme, pepper, sugar, and salt, and add 2 cups of water.
  5. Bring the entire combination to a boil.
  6. Reduce the heat, and allow your soup to simmer for roughly 20 minutes. Stir occasionally.
  7. Shell and devein roughly 20 shrimp, and set them aside for a garnish.
  8. Shell and devein all of the remaining shrimp, and cut them in half.
  9. In a 2-quart saucepan, boil roughly 2 inches of water. Stir in the 20 garnish shrimp, and continue heating until boiling. Reduce heat, and cook on low for roughly 1 minute. Drain the water, and keep the shrimp warm.
  10. In a blender, puree small batches of the soup until each batch is smooth.
  11. Return all of the soup to the large sauce pot, and stir in the half and half.
  12. When the soup is hot, stir in the sliced shrimp and allow the soup to cook on medium heat for roughly five more minutes.
  13. Separate the chowder into 10 bowls, and garnish them with fresh thyme and two whole shrimp.

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