Shrimp and Corn Summer Chowder
Serves 6.
Note: Briefly simmering chicken stock with shrimp shells and corn cobs gives a big flavor boost. From Meredith Deeds.
• 3/4 lb. medium shrimp, shells on, deveined
• 2 tsp. olive oil
• 2 c. corn kernels (from 3 ears), plus cobs cut into 3-in. sections and reserved
• 5 c. low-sodium chicken stock
• 2 tbsp. unsalted butter
• 1 large onion, minced
• 3 tbsp. flour
• 2 medium russet potatoes, peeled and cut into small dice
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 medium zucchini, diced
• 2 medium tomatoes, seeded and diced
• 1/2 c. half-and-half
• 1/4 c. chopped fresh basil
• 2 tbsp. minced chives, plus more for garnish
Directions
Remove the shells from the deveined shrimp, and save the shells. Cut each shrimp crosswise into 3 pieces. Keep chilled until ready to use. Heat oil in a large saucepan over medium heat and add the shrimp shells. Sauté for 3 minutes or until shells turn pink. Add the corn cobs (set aside the kernels) and chicken stock to the pan, and bring to a boil. Lower the heat and simmer for 10 minutes. Drain the stock through a sieve and set aside.
Heat the butter in a large pot over medium heat. Add the onion and cook, stirring, until softened, about 6 minutes. Sprinkle in the flour and cook, stirring for 2 minutes. Purée 1 cup of corn with 1 cup of the prepared stock in a blender. Pour the mixture into the pan and add the stock along with the potatoes, salt and pepper. Reduce the heat to medium-low and cook 10 minutes. Add the zucchini and cook for another 5 minutes. Stir in the shrimp, corn, tomatoes, half-and-half, basil and chives. Cook for another 5 minutes. Ladle the chowder into bowls, garnish with more chives and serve hot.
Nutrition information per serving:
Calories270Fat10 gSodium410 mg
Carbohydrates33 gSaturated fat5 gTotal sugars7 g
Protein17 gCholesterol80 mgDietary fiber4 g
Exchanges per serving: 2 starch, 1 ½ lean protein, 1 ½ fat.
