Fish chowders are great in the summer, and this one is lighter than most. This recipe is best made with fresh corn off the cob. Until late summer, I have to settle for frozen only but the chowder is still worth making. Here is the recipe:
2 small leeks
2 or 3 celery stalks
1/8 cup sherry
salt, pepper
fresh dill
thyme (dry or fresh)
2 bay leaves
3 ears corn+ ½ cup frozen
chicken stock
2 cups cubed Yukon gold potatoes
1 cup of raw shrimp, cleaned
Saute leeks and celery in olive oil
Add sherry and reduce
Add shrimp, milk, potatoes, herbs and corn
Bring to boil and simmer until the potatoes are tender
Add cream and fresh dill just before serving
This recipe works equally well with crabmeat, and I imagine it might be better still with lobster.
0 Responses to “Shrimp and Corn Chowder”