Shrimp and Corn Chowder
Butter - 4 TBSP
Medium shrimp, peeled and deveined - 1 1/2 lbs
Chopped Onion - 2 3/4 onions
Chopped Garlic - 3 tsp
Sweet white wine (Riesling) - 1 cup
Ground cumin - 1/2 tsp
Idaho potatoes, quartered - 3/4 lb
Small red potatoes, halved - 3/4 lb
Frozen corn kernels - 3 cups
Half and half - 1 cup
Fresh lime juice - to taste
Chopped cilantro - 1/4 cup
Chicken stock - 4 cups
Crushed red pepper - 1 1/2 tsp
1 - Melt 2 Tbsp butter in a pot over moderate heat, 1 tbsp garlic and half onion; cook stirring occasionally for about 4 minutes. Add wind and 4 cups stock; simmer, stirring occasionally until liquid is reduced to 4 cups, about 20 mins. Strain stock and discard solids.
2 - Melt remaining 2 tbsp butter over moderate heat in reserved pot. Add remaining onion, crushed red peppers, and cumin; cook, stirring occasionally until onion is tender, about 3 minutes. Add remaining 2 tsp garlic and cook, stirring 1 minute. add shrimp broth and potatoes; simmer, stirring occasionally, until potatoes are fork tender, adding more water to cover potatoes if necessary, about 20 minutes. Mash some of the Idaho potatoes with a fork to thicken soup. Stir in shrimp and corn; simmer until shrimp are just cooked through, about 3 minutes. Add half and half, juice, and cilantro; salt and pepper to taste.
3 - Ladle soup into bowls and serve with lime wedges.
Makes 6 servings.