Shrimp and Corn Chowder

22 Sep

As I got little veiny shrimp legs caught in my fingernails Alayna and I discussed how there are so many closet soupie fans out there. Like Gavin, who announced in a tizzy a few nights ago that he loves soup and it is unfair that he never gets any of our leftovers.

“Do you know how many people say, Oh Gavin, you must eat a lot of soup? And I say, Actually I never get soup. Do you know how that makes me feel?”

Sad?

I did bring Gavin a very small jar of leftovers Monday night. But it was hard to part with THIS REALLY REALLY GOOD SOUP (Good thing Alayna and I cook like we have to feed eight to ten people at all times.) Alayna accidentally dumped half a jar of cayenne pepper in it, she tried to pick it out- but there for sure an added kick. Which, I liked. It’s a good soup with a TON of shrimp. Don’t cheap out, buy an entire pound of it. Alright. Start peeling the skins off those little suckers and get to work.

P.S. We bought the corn at the Queen’s County Fair over the weekend– which was awesome. I saw a pig race!

  • to start, cut the kernels of 4-5 stalks of corn and put the cobs into hot water with some bay leafs to boil… this will be your broth later
  • saute one pound of rinsed un-shelled shrimp in a little olive oil on low, stirring often, until nice and pink
  • remove from the pot with a slotted spoon, letting juices and oil stay in, and set aside to cool
  • put four cloves of roughly chopped garlic and half a chopped red onion in the pot and saute with two red peppers and a generous amount of chili powder (we actually spilled a LOT into our pot, took some out and it was delicious and spicy) until translucent
  • add the following with a little bit of your corn water (add the rest once the broth tastes corny), all chopped into smallish pieces so that they can cook faster: a small, peeled butternut squash, a large zucchini, about 4 red potatoes
  • once the above veggies are getting softer, add the rest of the broth and bring the pot to a simmer. add in the corn kernels and one chopped red pepper, and 1-2 cubes of vegetable bullion
  • now that the shrimp are cold, peel them thoroughly and add into the soup pot with about a cup of half an half and let cook another 3-5 minutes
  • Eat!!!
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