Description
Fresh corn makes all the difference in this creamy, spicy chowder. Sweet corn, shrimp, and a touch of spice make for a perfect summer meal.
Ingredients
Units
Scale
- 2 ears of corn kernels removed
- 8 jumbo shrimps, skin and tail removed
- 1 leek, finely chopped
- 1 bunch green onions, finely chopped
- 1 medium potato, cut in cubes
- 2 cloves garlic, finely chopped
- 1 cups (237 ml) milk
- 1 cups (237 ml) water
- 1 tbsp (14 g) butter
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1-1/4 tsp korean chili powder
- oil
- salt
- pepper
Instructions
- Melt butter with 1 tablespoon of oil in a deep pan over medium heat.
- Add garlic and chopped leek. Add a pinch of salt and stir.
- Cook at medium heat for 3 minutes, or until the leek is softened.
- Add corn, potatoes, and half of the chopped green onion to the same pan.
- Season with salt, cumin, fennel, and 1 teaspoon of Korean chili powder. Stir and cook for 1 minute.
- Add water and milk. Reduce heat to medium-low and cook until the potatoes are softened.
- Meanwhile, rub jumbo shrimp with oil, salt, and 1/4 teaspoon of Korean chili powder.
- Pan-fry the shrimp for 3 minutes per side, or until they curl.
- Set the shrimp aside.
- Once the potatoes are softened, ladle half of the soup into a blender and blend until smooth.
- Return the blended soup to the saucepan and stir.
- Check for salt and adjust as needed.
- Ladle the soup into serving bowls.
- Top with the pan-fried shrimp and garnish with the remaining green onions.
Notes
- For a richer flavor, use heavy cream instead of milk.
- To enhance the corn flavor, roast the corn kernels before adding them to the chowder.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 150